Best 5 Roasted Eggplant Chickpea Soup Recipes

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Indulge in a culinary journey with our enticing roasted eggplant and chickpea soup, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of roasted eggplant's smoky richness, chickpeas' nutty heartiness, and a medley of aromatic spices that dance on your palate. With a creamy texture that caresses your senses and a delightful balance of flavors, this soup is a comforting embrace on a chilly day or a refreshing treat when served chilled. Embark on a culinary adventure with our diverse collection of soup recipes, each featuring unique ingredients and captivating taste profiles. From the vibrant and spicy harissa carrot soup to the earthy and comforting wild mushroom soup, there's a soup for every palate and occasion. Let your taste buds wander the world with our creamy tomato and basil soup, infused with the vibrant flavors of Italy, or embark on an exotic voyage with our aromatic Thai coconut and lemongrass soup. Whichever soup you choose, you'll be embarking on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

ROASTED EGGPLANT AND CHICKPEA SOUP



Roasted Eggplant and Chickpea Soup image

Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
1 small yellow onion, diced medium
2 garlic cloves, unpeeled
6 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
4 cups low-sodium chicken broth or water
Fresh oregano (optional)
Plain yogurt (optional)

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
  • Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Nutrition Facts : Calories 309 g, Fat 10 g, Fiber 14 g, Protein 14 g

ROASTED EGGPLANT CHICKPEA SOUP



Roasted Eggplant Chickpea Soup image

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

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

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.

ROASTED EGGPLANT SOUP



Roasted Eggplant Soup image

Make and share this Roasted Eggplant Soup recipe from Food.com.

Provided by fshpiler

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cups cold water
1 cup distilled white vinegar
1 tablespoon salt
1/4 teaspoon dried red pepper flakes
1 lb eggplant, peeled
4 garlic cloves, crushed
2 cups olive oil
4 eggplants, about 8 ounces each
2 heads garlic
2 tablespoons grapeseed oil
salt
cayenne pepper
8 cups chicken stock
2 lemons, juice and zest of, minced
2 teaspoons cumin
1 lemon, zest of, julieened

Steps:

  • Picked eggplant:.
  • Combine cold water in a small saucepan with vinegar, salt and pepper flakes and bring to boil.
  • Cut eggplant into long strips about 1 inch thick and put into a bowl.
  • Pour the hot pickling liquid over the eggplant and let sit for 30 min or until cooled to room temperature.
  • Drain the eggplant, pat dry, and transfer to a clean jar or airtight container.
  • Add the garlic and enough olive oil to completely cover the eggplant.
  • Place in the refrigerator and marinate for at least 1 week and up to 1 month.
  • To make soup:.
  • Wash eggplant and stab randomly in several places with a small paring knife.
  • Separate individual cloves of garlic from the heads, peel and place 1 clove of garlic in each cut.
  • Drizzle the eggplants with the oil and season with salt and cayenne pepper.
  • Place in a roasting pan and roast for 35-40 min or until the eggplants are fully cooked through.
  • Remove the eggplants and when they are cool enough to handle, cut them in half lengthwise.
  • Remove the seeds and garlic cloves.
  • Using a spoon, gently scrape out the flesh and transfer to a large saucepan.
  • Add the stock, lemon juice and the minced lemon zest and season with salt and cayenne pepper.
  • Bring to a boil over the medium-high heat and then turn down the heat to medium low.
  • Simmer for 15 minute.
  • Transfer to a blender in batches and puree until smooth.
  • Place cumin in a small saute pan and set over medium heat.
  • Toast for about 1 min, stirring frequently until fragrant.
  • Stir cumin into the soup.
  • To sereve, regurn to simmer. Place 1-2 pieces of pickled eggplant in the center, Pour soup around it, garnish with julieenced lemon zest.

Nutrition Facts : Calories 1394.5, Fat 122, SaturatedFat 17.4, Cholesterol 14.4, Sodium 2455.3, Carbohydrate 63, Fiber 20.3, Sugar 22, Protein 20.2

ROASTED EGGPLANT WITH SPICED CHICKPEAS



Roasted Eggplant With Spiced Chickpeas image

Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.

Provided by Julia Moskin

Categories     dinner, weekday, main course

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 15

3 large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
1/4 cup and 2 tablespoons olive oil, plus extra for pans
1/4 cup peanut oil
1 onion, minced
6 garlic cloves, minced
1 28-ounce can diced tomatoes
1 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon pomegranate molasses
Sugar to taste
Salt and black pepper
1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
1/2 cup pine nuts, toasted
Fresh mint leaves, for garnish
Thick yogurt for serving, optional

Steps:

  • Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
  • In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
  • To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams

RICH AND CREAMY ROASTED EGGPLANT SOUP



Rich and Creamy Roasted Eggplant Soup image

This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 10

3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 ½ ounces crumbled goat cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
  • Roast in preheated oven until very tender and brown in spots, 45 minutes.
  • Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
  • Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g

Tips:

  • Choose ripe, firm eggplants: Look for eggplants that are heavy for their size and have smooth, shiny skin. Avoid eggplants with bruises or blemishes.
  • Roast the eggplants properly: Roasting the eggplants brings out their smoky, caramelized flavor. Make sure to roast them until they are tender and slightly charred.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the soup: The soup should be simmered until the vegetables are tender, but not mushy. Overcooking the soup will make it lose its flavor and texture.
  • Season the soup to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder.
  • Garnish the soup with fresh herbs: Fresh herbs, such as cilantro or parsley, add a pop of color and flavor to the soup.

Conclusion:

This Roasted Eggplant and Chickpea Soup is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. The soup is also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give this Roasted Eggplant and Chickpea Soup a try. You won't be disappointed!

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