this month for the recipe redux we’ve been challenged to prepare a recipe with legumes that would be a festive crowd pleaser.
december has been a great month. so far it has included the perfect amount of holiday parties and entertainment, a little bit of travel and a smidge of relaxing. (actually, i’m hoping some serious down-time can come as christmas day nears.)
whether it’s for a christmas party or a night in by a warm fire, this soup is flavorful, cozy and comforting. roasting the vegetables and chickpeas brings out a delightful, complex flavor that i love.
Curried Eggplant and Chickpea Soup
Servings 6 servings
- 1 1 1/2-pound eggplant, unpeeled and cut into 1-inch pieces
- 5 carrots peeled and cut into 1-inch pieces
- 1/2 onion cut into 1-inch pieces
- 7 cloves garlic peeled
- 4 tablespoons plus 2 teaspoons olive oil divided
- 2 to matoes halved
- 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- garnish: basil leaves
- Preheat oven to 425°. Place eggplant, carrots, onion and garlic on a rimmed baking sheet; toss with 2 tablespoons olive oil. Place tomatoes and chickpeas on a rimmed baking sheet; toss with 2 tablespoons olive oil. Roast both trays of vegetables at 425° for 45 minutes, stirring every 15 minutes.
- Remove and discard tomato skins; place tomatoes in the container of a blender. Place remaining vegetables in a large saucepan. Add broth, curry powder, salt and pepper. Transfer half of mixture to blender container; process until smooth. Return mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes or until heated throughout, stirring frequently. Garnish with basil, if desired.