Roasted Eggplant Chickpea Soup
Warm up with the comforting, earthy flavors of Roasted Eggplant Chickpea Soup, a hearty vegan recipe that’s as nourishing as it is delicious. This rich and velvety soup combines the smoky depth of oven-roasted eggplant with the bold aromas of garlic, cumin, and smoked paprika. Protein-packed chickpeas and sweet, tangy canned tomatoes add texture and balance, while a squeeze of fresh lemon juice brightens every spoonful. Perfect for cozy nights, this one-pot dish is easy to prepare and ready in just over an hour, making it an ideal option for busy weeknights or meal prep. Serve it with a sprinkle of fresh parsley for a pop of color and flavor, or pair it with crusty bread for a complete meal. Whether you're seeking a wholesome lunch or a satisfying dinner, this Roasted Eggplant Chickpea Soup is sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 large yellow onion
- 4 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cooked chickpeas
- 1 tablespoon lemon juice
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and brush the cut sides with 1 tablespoon of olive oil. Sprinkle them with 0.5 teaspoon of salt and some black pepper.
Place the eggplants cut-side down on the prepared baking sheet. Roast for 25-30 minutes, or until the flesh is soft and the skin is shriveled. Remove from the oven and let cool.
While the eggplant is roasting, dice the onion and mince the garlic.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5-6 minutes, until softened and translucent.
Add the minced garlic, ground cumin, ground coriander, and smoked paprika to the pot. Stir for 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes and their juices. Cook for 3-4 minutes to let the flavors meld.
Scoop the flesh out of the roasted eggplants and add it to the pot. Discard the skins.
Pour in the vegetable broth and stir in the cooked chickpeas. Bring the mixture to a simmer and let it cook for 15-20 minutes.
Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if you prefer. If using a countertop blender, let the soup cool slightly before blending in batches.
Stir in the lemon juice and adjust the seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7495 mg | 326% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 76.1 g | 272% | |
| Total Sugars | 81.7 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6045 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
