Aubergine & Chick Pea Spicy soup

If like me, you enjoy good soups, especially at lunch time, here is a recipe you will make over and over again. It requires very few ingredients and can be made in no time at all. We enjoy it, especially in the fall and winter time as it is quite hearty and spicy.
You can add any vegetables you like, but I enjoy the simplicity of this version. Add a little harissa and you can bring the soup to yet, another level.

2 Garlic cloves finely minced
1 Medium size onion minced
1 Medium size Aubergine, cut in small cubes
1 Can of chick peas
Salt & Pepper to taste
1/2 Teaspoon of Harissa
1 Small can of Crushed tomatoes
2 Tablespoons Olive Oil

In a medium size pan, pour 2 tablespoons olive oil and when hot, stir in the garlic and the onions. Cook the onions until translucent and simply add the aubergines. Saute and cook the aubergines until they start to brown. Add the tomatoes, Harissa
and chick peas.
Cook at medium boil for about 15 minutes, until the soup starts to thicken –
Add Salt & Pepper and adjust the heat with a little more Harissa.
The soup freezes well and be kept for another loooong winter day !

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