ROASTED EGGPLANT CHICKPEA SOUP
Eggplant is a go-to ingredient for me. It is such a versatile food and can be used in almost any course. It bursts with flavors, regardless of whether it is roasted, baked, or sauteed. The eggplant used in this recipe is no exception. Roasting the eggplant with chickpeas, onions and a blend of cumin, nutmeg and sea salt resulted in a fabulous, aromatic set of flavors and smells...I think I hit it big with this soup. The flavors flow together so perfectly and in such cohesion that I was momentarily dazed, unsure of whether this soup was too much. I ate a second bite and the smells flooded my nose, first the eggplant, than the chickpeas. A bit of lemon too. The tahini added to the roasted flavor of the vegetables perfectly, accentuating the already present Lebanese feel. I quickly decided I couldn't get enough. Served piping hot, with freshly grated aged cheddar and a large slice of homemade french bread, I hope this soup hits it big with you too.
Provided by simplefoodhealthyli
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 individual bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a baking sheet with nonstick cooking spray.
- 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.
- 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.
- Remove vegetables and place in pot, preferably a heavy, cast iron pot.
- Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
- 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.
- Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.
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Md Iraq
[email protected]I love this soup! It's so easy to make and it's always a hit with my guests.
Audra Williamson
[email protected]This is one of my favorite soups. It's so flavorful and satisfying.
Naomi Swanepoel
[email protected]I'm not a fan of chickpeas, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Black Knight
[email protected]This soup is perfect for a quick and easy lunch or dinner. It's also very affordable.
Abidure Daduu
[email protected]I wasn't sure what to expect, but this soup was really good! The roasted eggplant gave it a unique flavor that I really enjoyed.
Dorothy Wallace
[email protected]This soup is delicious and healthy. It's a great way to warm up on a cold day.
Nephtalie Orientus
[email protected]I've made this soup several times and it's always a success. It's a great way to get your kids to eat their vegetables.
Muhammad nadeem Khan
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can customize it to my liking by adding different vegetables or spices.
DIEUMERCI Lukusa
[email protected]I'm not a big fan of eggplant, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Erica Verret
[email protected]This soup is a great way to use up leftover roasted eggplant. It's also a great source of fiber and protein.
lepain99
[email protected]I made this soup last night and it was delicious! The flavors were perfectly balanced and the soup was very filling. I will definitely be making this again.
Randy Boateng
[email protected]ThisRoasted Eggplant Chickpea Soup is a flavorful and satisfying dish that is perfect for a weeknight meal. The roasted eggplant adds a smoky flavor to the soup, while the chickpeas provide a hearty and protein-packed base. The soup is also very easy