Roasted Eggplant Chickpea Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Cut the eggplant into small cubes and toss with olive oil, salt, and pepper.
• STEP 3.Spread the eggplant cubes on the baking sheet and roast for 25-30 minutes, until golden brown and tender.
• STEP 4.In a large pot, heat olive oil over medium heat and sauté onions and garlic until fragrant.
• STEP 5.Add the roasted eggplant, chickpeas, vegetable broth, cumin, paprika, and salt to the pot.
• STEP 6.Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
• STEP 7.Using an immersion blender, blend the soup until smooth and creamy.
• STEP 8.Serve the soup hot, garnished with fresh herbs and a drizzle of olive oil.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To enhance the smoky flavor, you can grill the eggplant instead of roasting it.
• For a thicker soup, you can add a can of tomato paste or pureed tomatoes.
• Feel free to adjust the spices according to your taste preferences.

Storage and Serving

• This soup can be served as a main course with crusty bread or as a starter.
• Garnish with fresh herbs like parsley or cilantro for added freshness.
• Reheat the soup on the stovetop over low heat, stirring occasionally.