Description
Aromatic and flavorful, this Roasted Eggplant Chickpea Soup is infused with Middle Eastern spices and creamy tahini, perfect for a warm, comforting meal.
Ingredients
Units
- 1 large eggplant, peeled and cubed
- 4 garlic cloves, smashed
- 1-14 oz (396.9 g) 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) tahini
- Juice of 1 lemon
- 1.25 cups (300mL) vegetable stock
- 1-14 oz (396.9 g) cup diced tomatoes, drained
- 1/4-1/2 cup (60mL-120mL) low fat or skim milk
- Freshly grated aged cheddar, for serving
- French bread, for serving
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Coat a baking sheet with nonstick cooking spray.
- In a large bowl, combine the cubed eggplant, smashed garlic cloves, drained chickpeas, diced tomatoes, chopped onion, cumin, nutmeg, and sea salt. Drizzle with olive oil and toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, stirring halfway through, until the eggplant is tender and golden brown.
- Remove from the oven and let cool slightly. Transfer the roasted mixture to a blender or food processor. Add the tahini, lemon juice, and vegetable stock, then blend until smooth and creamy. If needed, add the milk 1 tablespoon at a time and continue blending until the soup reaches your desired consistency.
- Transfer the soup to a pot and heat over medium heat until warmed through. Adjust seasoning with additional salt or lemon juice to taste.
- Serve the soup hot, garnished with freshly grated aged cheddar and a slice of homemade French bread on the side.
Notes
- Serve the soup piping hot with freshly grated aged cheddar and a large slice of homemade French bread for a complete meal.
- The tahini enhances the roasted vegetable flavors, adding a creamy texture.
- If you prefer a chunkier soup, pulse the mixture instead of blending it completely smooth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 12 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 8 grams
- Cholesterol: 10 mg