Eggplant and Chickpea Soup

Eggplant and Chickpeas Soup Ronit Penso

After all the elaborated foods of the holiday’s season, it’s time for some simple, hearty dishes. The following rustic soup, which comes from my maternal grandmother’s Sephardic kitchen, is just what is needed on a cold winter’s day.

The soup is quick and easy to make, and although it contains few ingredients, it is bursting with flavors and textures. The eggplants and chickpeas create a wonderful tasty match. The soup is hearty and filling, yet not heavy at all – just perfect for a light lunch or dinner.
Serve it with fresh rustic bread on the side, and enjoy.

Notes:
* Other herbs, such as fresh oregano or thyme, can be used instead of sage.
* The soup will taste even better if kept in the fridge overnight.
* For more information about Sepharedic cuisine, check THIS post.

Makes: 4-6
Prep time: 10 minutes
Cooking time:20-25 minutes

Ingredients:
2 Tbs Olive oil
1 medium onion, diced small
½ tsp sugar
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp cayenne
1 celery stalk, diced small
1 can (15.5oz /440 grams) chickpeas, drained
1 medium eggplant, peeled and cut into medium cubes
2 Tbs tomato paste
2 bay leaves
2-3 fresh sage leaves (see notes)
1 strip lemon zest
4 cups water
For serving:
1 Tbs fresh lemon juice
A drizzle of olive oil

1. In a medium size pot, mix the oil, onion, sugar, salt, pepper and cayenne. Sauté on medium-high heat for 1-2 minutes, until the onion softens.
2. Add all rest of ingredients to the pot, mix well and bring to a boil. Taste and adjust seasoning if needed. Turn the heat to medium and cover the pot.
Eggplant and Chickpeas Soup Ronit PensoEggplant and Chickpeas Soup Ronit Penso
3. Cook for 20-25 minutes, until the eggplant cubes are soft and translucent.
Eggplant and Chickpeas Soup Ronit PensoEggplant and Chickpeas Soup Ronit Penso
Discard the bay leaves and lemon zest before serving. Drizzle with fresh lemon juice and olive oil and serve.

Eggplant and Chickpeas Soup Ronit Penso

71 thoughts on “Eggplant and Chickpea Soup

  1. judilyn says:

    How did you KNOW? I bought an eggplant the other day, soaked garbanzos overnight for cooking today in my new InstantPot, and made Black Russian Bread yesterday ! There is half a jar of Muir rough chopped tomatoes in the fridge which will no doubt find its way into the soup that you have so kindly provided the recipe for! DH thanks you profusely! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

  2. Christina Nifong says:

    So soul-warming and heartening. Just looking at this photo makes me feel all cozy inside! I have so enjoyed your recipes over the last year of following your blog. Thanks for posting all these great recipes! I wanted to reach out and invite you to take a look at my new blog: http://christinanifong.com If you like what you see, please sign up for my weekly email newsletter in the sign up box you’ll find here: http://christinanifong.com/category/blog/
    I have changed platforms and this is how I’m connecting with readers now. Thanks for taking a look!

    Liked by 1 person

  3. Sandhya says:

    Ronit,
    What a fabulous combination of flavors! I am bookmarking this recipe. I love chickpeas and eggplant both so will definitely make it soon. what a perfect winter soup.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you John, I’m glad you liked this version. I do remember your post about the soup, and I mentioned this soup there as well. I still plan on cooking the chickpea soup according to your recipe, but when it comes to legumes, too many times I end up using canned ones instead soaking and cooking them properly. But this winter I will definitely make it the right way! :)

      Liked by 1 person

  4. Mary P says:

    I love chickpeas and eggplant both so will definitely make it soon. I do remember your post about the soup, and I mentioned this soup there as well.

    Liked by 1 person

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