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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

While the eggplant is roasting, dice the onion and mince the garlic.

Step 5

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.

Step 6

Add the minced garlic, ground cumin, ground coriander, and smoked paprika to the pot. Stir for 1-2 minutes, until fragrant.

Step 7

Stir in the canned diced tomatoes and their juices. Cook for 3-4 minutes to let the flavors meld.

Step 8

Scoop the flesh out of the roasted eggplants and add it to the pot. Discard the skins.

Step 9

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.

Step 10

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.

Step 11

Stir in the lemon juice and adjust the seasoning with more salt and pepper, if needed.

Step 12

Serve the soup hot, garnished with chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2797.6g)

Amount per serving	% Daily Value*
Calories	1767.3

Total Fat 73.1g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 11.0g
Cholesterol 7.9mg	0%
Sodium 7494.7mg	0%
Total Carbohydrate 238.1g	0%
Dietary Fiber 76.1g	0%
Total Sugars 81.7g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 607.1mg	0%
Iron 21.6mg	0%
Potassium 6045.3mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 13.1%

Carbs: 51.4%