Instructions

1. Cut the tomatoes in half, the onion into 4 wedges. Put them in a baking tin.
2. Cut the aubergine into chunks and tuck these between the tomato pieces together with the chilli and garlic cloves (with skin on).
3. Dust the veggies with the spices, drizzle with the oil and bake in a preheated oven ( set to 180°C) for about 30 minutes. After 20 minutes turn them over, season with salt and pepper, then bake for a further 10-15 minutes, until the veggies are soft and slightly charred.
4. Let the veggies cool in the tin, then remove & discard the skin of the onion and garlic. Remove the stem of the chilli (and the seeds too if you don’t want the soup punchy).
5. Put all the veggies, including the cooking jus, into a blender and whiz until you get a thick sauce.
6. Keep this in the fridge or freezer until you’re ready to make the soup, or pour it straight into a saucepan to continue.
7. Add the stock, a handful of coriander leaves and half of the drained chickpeas and bring to the boil. Using a stick blender, blitz the soup until smooth or textured. If it’s too thick, add more stock. Taste it and adjust the seasoning.
8. Add the remaining chickpeas and reheat.
9. Serve warm.