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Roasted Eggplant and Chickpea Soup

Recipe photo courtesy of Marcus Nilsson

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

Source: Everyday Food, October 2010
Total Time Prep Servings



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How would you rate this recipe?
  • 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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