Name: Roasted tomato, aubergine and chickpea soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 tomatoes; 1 red onion; 1 aubergine; 4 garlic cloves; 1 chilli; 1 tsp ground cumin; 1 tsp ground coriander; Olive oil; 1 mug of cooked or 1 tin of chickpeas; 300 ml stock or chickpea cooking water ( approx.); 1 handful coriander leaves; Salt and pepper

Roasted tomato, aubergine and chickpea soup

27 Jul 2020

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Roasted tomato, aubergine and chickpea soup

Background

When tomatoes are in season I always buy a lot at farmers’s markets to make chutneys and base sauces/broths for the autumn. I particularly like roasting or grilling them, as they develop a slightly smoky flavour which is perfect for Mexican-style meals or soups. I made this roasted tomato, aubergine and chickpea soup with a pre-cooked sauce. It’s really yummy - I’ll certainly make it again from the other portion I put in the freezer.

Ingredients

6 tomatoes
1 red onion
1 aubergine
4 garlic cloves
1 chilli
1 tsp ground cumin
1 tsp ground coriander
Olive oil
1 mug of cooked or 1 tin of chickpeas
300 ml stock or chickpea cooking water ( approx.)
1 handful coriander leaves
Salt and pepper

Instructions

Cut the tomatoes in half, the onion into 4 wedges. Put them in a baking tin.
Cut the aubergine into chunks and tuck these between the tomato pieces together with the chilli and garlic cloves (with skin on).
Dust the veggies with the spices, drizzle with the oil and bake in a preheated oven ( set to 180°C) for about 30 minutes. After 20 minutes turn them over, season with salt and pepper, then bake for a further 10-15 minutes, until the veggies are soft and slightly charred.
Let the veggies cool in the tin, then remove & discard the skin of the onion and garlic. Remove the stem of the chilli (and the seeds too if you don’t want the soup punchy).
Put all the veggies, including the cooking jus, into a blender and whiz until you get a thick sauce.
Keep this in the fridge or freezer until you’re ready to make the soup, or pour it straight into a saucepan to continue.
Add the stock, a handful of coriander leaves and half of the drained chickpeas and bring to the boil. Using a stick blender, blitz the soup until smooth or textured. If it’s too thick, add more stock. Taste it and adjust the seasoning.
Add the remaining chickpeas and reheat.
Serve warm.