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Roasted Eggplant and Chickpea Soup

Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Eggplant and Chickpea Soup

Source: Everyday Food, October 2010


  • 2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
  • 1 small yellow onion, diced medium
  • 2 garlic cloves, unpeeled
  • 6 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
  • 4 cups low-sodium chicken broth or water
  • Fresh oregano (optional)
  • Plain yogurt (optional)


  1. Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons of the olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.

  2. Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Cook's Note

Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

Reviews (6)

  • Charles11101 14 Dec, 2014

    As written, this recipe was very bland. I added 1 tbsp of lemon juice, 1 tsp of lemon zest and some sour cream as a previous poster recommended. It was still a little too lifeless for my taste, so I added 2 tbsp of grated Parm, a few sprinkles of garlic powder and several healthy pinches of salt. It turned out fine. I like the idea of roasted eggplant and chickpea soup, but be warned, you will have to work with this dish a little!

  • countalmaviva 2 Sep, 2013

    My eggplants were fresh picked "Rosita" from my garden. I added a grated potato to thicken it, fresh picked peppers, herbs, okra and it turned out splendid

  • taniamorse85 7 Jan, 2013

    This recipe is amazing! It's simple, yet flavorful and filling. The only way I'd had eggplant before was eggplant parmesan, so this was an entirely new experience. The complexity of the flavors in this soup can't be beat. I forgot to put the oregano into the soup, but I didn't miss it. I will likely include it when I make the soup again, though. As good as all the other ingredients were, my favorite part was the nutty crunch that the chickpeas provided. Simply divine!

  • gainesca 27 Oct, 2012

    I made this today using fresh eggplant from my garden. Did not have chick peas, but used roasted cannellini beans and pumpkin seeds. I did season heavily with salt and pepper and it turned out great. A very tasty and easy soup to make. Will definitely make it again!

  • lmcnolty 6 Jul, 2011

    I made this soup vegetarian by using vegetable broth. As written, it turned out a little bland. I added 1/2 a cup of fat free sour cream, 2 tsp of lemon zest and a tbsp of lemon juice. Then, it was fantastic.

  • dixerfaye 19 Jan, 2011

    This soup is absolutely delicious. There is one adaptation I've made which is to sprinkle the eggplant with ground cumin just before roasting. Lovely.

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