Smoky Eggplant Tomato Chickpea Soup (Printable Version)
Robust Mediterranean-style soup with smoky roasted eggplant, sweet tomatoes, and protein-rich chickpeas. Ideal for cozy dinners.
# What You'll Need:
→ Vegetables
01 - 1 large eggplant (about 14 oz), halved lengthwise
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 14 oz canned chickpeas, drained and rinsed
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 1 ½ tsp smoked paprika
11 - 1 tsp ground cumin
12 - ½ tsp ground coriander
13 - ½ tsp chili flakes (optional)
14 - Salt and black pepper, to taste
→ Liquids
15 - 4 cups vegetable broth
16 - 1 tbsp lemon juice
→ Garnishes (optional)
17 - Fresh parsley, chopped
18 - Extra olive oil
19 - Crusty bread (for serving)
# How To Make:
01 - Preheat oven to 425°F. Place eggplant halves cut side down on parchment-lined baking sheet. Roast 25–30 minutes until flesh is soft and skin wrinkled. Set aside to cool.
02 - Heat olive oil in large pot over medium heat. Add onion, carrots, celery, and red bell pepper. Sauté 6–8 minutes until softened.
03 - Add garlic, smoked paprika, cumin, coriander, and chili flakes. Sauté 1 minute until fragrant.
04 - Scoop roasted eggplant flesh from skin and roughly chop. Add to pot with diced tomatoes and chickpeas. Stir well to combine.
05 - Pour in vegetable broth. Bring to boil, then reduce heat and simmer uncovered 15–20 minutes to meld flavors.
06 - Stir in lemon juice. Season with salt and black pepper to taste. For creamy texture, partially blend with immersion blender leaving some chunks, if desired.
07 - Serve hot, garnished with fresh parsley and drizzle of olive oil. Accompany with crusty bread.
# Expert Advice:
01 -
- The roasted eggplant brings this incredible depth that makes people think you simmered it all day
- Its one of those rare soups that actually gets better overnight, so make extra for tomorrow
02 -
- The eggplant skin gets tough and bitter so do not try to blend it into the soup
- That splash of lemon juice at the end is what makes the flavors pop instead of just sitting there
03 -
- Do not skip roasting the eggplant because that smoky flavor is the whole point of this recipe
- Taste and adjust the seasoning after the lemon juice goes in because acid changes how salt registers