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Gallery Roasted Eggplant and Chickpea Soup Credit: Marcus Nilsson Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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)
Gallery Roasted Eggplant and Chickpea Soup Credit: Marcus Nilsson
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Gallery
Roasted Eggplant and Chickpea Soup Credit: Marcus Nilsson
Roasted Eggplant and Chickpea Soup
Credit: Marcus Nilsson
Roasted Eggplant and Chickpea Soup
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 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)
Directions
Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons 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.
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.
Reviews (6)
Add Rating & Review 224 Ratings 5 star values: 29 4 star values: 54 3 star values: 90 2 star values: 44 1 star values: 7
Reviews (6)
Add Rating & Review 224 Ratings 5 star values: 29 4 star values: 54 3 star values: 90 2 star values: 44 1 star values: 7
Add Rating & Review
224 Ratings 5 star values: 29 4 star values: 54 3 star values: 90 2 star values: 44 1 star values: 7
224 Ratings 5 star values: 29 4 star values: 54 3 star values: 90 2 star values: 44 1 star values: 7
224 Ratings 5 star values: 29 4 star values: 54 3 star values: 90 2 star values: 44 1 star values: 7
5 star values: 29 4 star values: 54 3 star values: 90 2 star values: 44 1 star values: 7
Martha Stewart Member Rating: 2 stars 12/14/2014 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! Martha Stewart Member Rating: 5 stars 09/02/2013 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 Martha Stewart Member Rating: Unrated 01/07/2013 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! Martha Stewart Member Rating: Unrated 10/27/2012 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! Martha Stewart Member Rating: Unrated 07/06/2011 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. Martha Stewart Member Rating: Unrated 01/19/2011 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.Martha Stewart Member
Rating: 2 stars 12/14/2014
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!
Rating: 2 stars
Rating: 5 stars 09/02/2013
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
Rating: 5 stars
Rating: Unrated 01/07/2013
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!
Rating: Unrated
Rating: Unrated 10/27/2012
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!
Rating: Unrated 07/06/2011
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.
Rating: Unrated 01/19/2011
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.
All Reviews for Roasted Eggplant and Chickpea Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Eggplant and Chickpea Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
