Description
This simple soup is sensual and aromatic, bursting with Middle Eastern flavors of eggplant, chickpeas, cumin, nutmeg and tahini.
Ingredients
Scale
- 1 large eggplant, peeled and cubed
- 4 garlic cloves, smashed
- 1–14oz (396.9g) can chickpeas, drained
- 1/2 sweet yellow onion, chopped
- 1 tsp (5mL) cumin
- 1 tsp (5mL) nutmeg
- 1 tsp (5mL) sea salt
- 2 tbsp (30mL) olive oil
- 1 tbsp (15mL) lemon juice
- 1 tbsp (15mL) tahini
- 1.25 cups (300mL) vegetable stock
- 1–14oz (396.9g) cup diced tomatoes, drained
- 1/4–1/2 cup (60mL-120mL) low fat or skim milk
Instructions
- 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 occasionally.
- 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.
- Prep Time: 10 mins
- Cook Time: 60 mins