February 12, 2013

Vegan Roasted Eggplant and Chickpea Soup

I made the yummiest soup for dinner, and could not wait another day to share the recipe with you.  My beloved described it as "KILLER!"  I know that eggplant soup sounds weird, but it truly was delicious.  

This morning I visited the Cluster to plan the menu for the next Community Meal.  If you are new to the blog, I cook for the homeless.  While there, I trash-picked an eggplant that I used to make this killer soup.  Okay, it was in a box headed to the dumpster so it wasn't technically in the trash - yet.  

Watching the documentary "Dive!" (Netflix) made us think about food waste.  The filmmaker and his friends dumpster dive in the back alleys and dumpsters of supermarkets in Los Angeles.  In the process, they salvage thousands of dollars worth of edible food.  Great guerrilla journalism.  You should watch it.

You can find more meatless recipes HERE.

Without further ado, Roasted Eggplant and Chickpea Soup.


  • 1 large eggplant (about 2 pounds total), peeled and cut into 1-inch pieces 
  • 1 medium onion, diced medium 
  • 2 garlic cloves, minced (I used the minced garlic in a jar from Costco) 
  • 4 tablespoons extra-virgin olive oil 
  • Kosher salt and ground pepper 
  • 1 can (15-ish ounces) chickpeas, rinsed, drained and patted dry 
  • 4 cups vegetable broth (I use the stuff in a carton)
  • Oregano (I didn't measure - sorry - but I would guess that I used 1 tablespoon)
  • 1 lime (or lemon), juiced (I had a lime, but a lemon would be just as tasty)
  • Dairy-free sour cream (Tofutti is FABULOUS!)


Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic and 3 tablespoons of olive oilSeason with salt and pepper. Arrange in a single layer on a foil-lined cookie sheet, leaving a wide strip of empty space at one end. In the same bowl, toss chickpeas with remaining 1 tablespoon olive oil. Transfer to empty space on cookie sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 40 minutes. 

Set chickpeas aside. Add eggplant, onion, broth and oregano to a medium pot. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash about 3/4 of the eggplant until soup is thick and chunky. Stir in chickpeas - TASTE - then season with salt and pepper. Add juice from one lime (or lemon).  To serve, top with a healthy dollop of dairy-free sour cream.  YUM! 

Serving suggestion:  Serve with crusty bread.  We like the green olive bread topped with fresh rosemary and salt from Costco.  



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