Roasted Eggplant Chickpea Soup Recipe

Name: Roasted Eggplant Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and cubed; 4 garlic cloves, smashed; 1 (14 ounce) can chickpeas, drained; 1/2 yellow sweet onion, chopped; 1 teaspoon cumin; 1 teaspoon nutmeg; 1 teaspoon sea salt; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon tahini; 1 1/4 cups vegetable stock; 1 cup diced tomato; 1/4 - 1/2 cup low fat or 1/4-1/2 cup skim milk

Servings: persons

1 large eggplant, peeled and cubed
4 garlic cloves, smashed
1 (14 ounce) can chickpeas, drained
1/2 yellow sweet onion, chopped
1 teaspoon cumin
1 teaspoon nutmeg
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon tahini
1 1/4 cups vegetable stock
1 cup diced tomato
1/4 - 1/2 cup low fat or 1/4-1/2 cup skim milk

1
Preheat oven to 400 degrees F.
2
Coat a baking sheet with nonstick cooking spray.
3
Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
4
Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
5
Remove vegetables and place in pot, preferably a heavy, cast iron pot.
6
Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
7
If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
8
Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large eggplant, peeled and cubed, 4 garlic cloves, smashed, 1 (14 ounce) can chickpeas, drained, 1/2 yellow sweet onion, chopped, and more.

Yes, Roasted Eggplant Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Chickpea Soup

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