Roasted Eggplant Chickpea Soup
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Ingredients
- 1 largeeggplant, peeled and cubed
- 4 clovesgarlic, smashed
- 15 ozchickpeas, drained
- 0.5 piecesweet yellow onion, chopped
- 1 teaspoonCumin, ground
- 1 teaspoonNutmeg, ground
- 1 teaspoonsea salt
- 2 tbspolive oil
- 1 tbsplemon juice
- 1 tbspTahini
- 1.25 cupxvegetable stock
- 1 cupdiced tomatoes, fresh or canned (if canned, drain them)
- 0.25 cuplow fat or skim milk
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Coat a baking sheet with nonstick cooking spray.
- 3
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.
- 4
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.
- 5
Remove vegetables and place in pot, preferably a heavy, cast iron pot.
- 6
Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
- 7
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.
- 8
Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.