Chickpea soup with chunky gremolata

Ingredients

• 2 tbsp cold-pressed rapeseed oil
• 3 onions, chopped (about 340g)
• 3 x 400g cans chickpeas, don't drain off the liquid
• 3 large cloves garlic, finely grated
• 1 red chilli, seeded and chopped
• 2 tsp ground coriander
• 1 tsp cumin seeds
• 4 tsp vegetable bouillon powder
• 1 aubergine, finely cubed (350g)
• 2 tbsp tahini
• 210g can chickpeas, drained
• 100g cherry tomatoes, cut into quarters
• 1 lemon, zested and half juiced
• 15g parsley, finely chopped
• 3 tbsp chopped mint leaves
• smoked paprika, for dusting

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