Roasted Eggplant,Tomato and Chickpea Soup

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Preparation time: 1hr.15min
Cooking time:

Difficulty: Easy - for beginners
Serves: 6


3 pounds plum tomatoes, sliced lengthwise
1/2 pound carrots, cut into 3/4" chunks
10 cloves garlic, peeled
1 large eggplant, cut into 3/4" chunks
11/2 cup cooked chickpeas or 1 (15 ounce) can, no-salt-added or low sodium chick peas, drained
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3-4 cups water, low sodium tomato juice or low sodium vegetable broth or a combination
2-6 tablespoons chopped fresh cilantro, for serving


Preheat oven to 400 degrees with racks on top and bottom. Line a rimmed baking sheet with parchment paper, toss together tomatoes, carrots, garlic, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.

On another rimmed baking sheet lined with parchment paper, toss together eggplant, chickpeas, curry powder, cumin, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.

Transfer both mixtures to a large pot. Thin with 3 to 4 cups water,broth or tomato juice. Bring to a simmer over medium heat, and cook for 15 minutes.

Puree in a blender or food processor until smooth OR use an immersion blender. Season with additional pepper as desired. Serve, sprinkled with cilantro.


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