I have to say, I have had this post on the verge of being ready for about 2 weeks now and just never “got around” to finishing and posting it. I’d like to say that I’ve completely settled into my new place, but I’m still more or less getting into the swing of things. Little household projects have pretty much taken over the time that would otherwise be used for food blogging. I do have some good recipes in queue to post, though!
This Roasted Eggplant and Chickpea Soup was one of the most surprisingly delicious recipes I had tried in a while. I mean, I expected it to be good, but it far exceeded my expectations. This flavorful soup left me craving more all week.
Roasted Eggplant and Chickpea Soup Original recipe from Everyday Food; quantities here are 1/2 original recipe
1 medium eggplant, diced
1/2 small yellow onion, diced
2 cloves garlic, unpeeled
1 Tbsp olive oil, divided
Half of a 15-oz can of chickpeas
2 cups low sodium chicken or vegetable broth
Salt and pepper
Nonfat plain Greek yogurt, optional, for garnish
Preheat oven to 400 degrees F. Toss the eggplant, onion and unpeeled garlic with 1/2 Tbsp of olive oil and spread onto a baking sheet. Sprinkle lightly with salt and freshly ground black pepper. Roast the vegetables in preheated oven for about 30 minutes, or until eggplant is cooked through.
Rinse and drain the chickpeas. Side note–these pictures were actually taken a couple weeks ago, after I mentioned that I had somehow lost my can opener between houses. See the new can opener I got? It’s magnetic! How cool!
Heat the other 1/2 Tbsp olive oil in a nonstick saute pan over medium-low heat. Add the chickpeas and toast slowly until golden brown and crispy. This will take several minutes. Make sure to stir the chickpeas pretty frequently to prevent burning.
Toasted chickpeas, if you’ve never tried them, are delicious! They make an awesomely healthy snack that can satisfy your crunchy and salty cravings. You might want to go ahead and toast the whole can just to have more for a snack.
Once the chickpeas are toasted, sprinkle lightly with some sea salt and set aside.
Transfer your roasted eggplant mixture to a medium saucepan. Remember to remove the peels from the roasted garlic cloves.
Add the chicken or vegetable broth and bring to a simmer. While the soup simmers, use the back of a wooden spoon to mash the vegetables into the soup.
The soup should be pretty homogenous, but still a bit chunky. Once it is at a good consistency, season to taste with salt and pepper.
Just before serving, stir in the toasted chickpeas. Garnish with Nonfat plain Greek yogurt.
A very flavorful soup!
It is an absolutely GORGEOUS day here in Monterey. I’ve been trying to spend as much time as possible outside in the warm, sunny weather. I can’t believe it–I have Spring Fever, and it is the middle of January! I just wonder how long this is going to last…