Roasted Eggplant Chickpea Soup
1 large eggplant, peeled and cubed
4 garlic cloves, smashed
1-14oz can chickpeas, drained
1/2 sweet yellow onion, chopped
1 tsp cumin
1 tsp nutmeg
1 tsp sea salt
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp tahini
1.25 cups vegetable stock
1 cup diced tomatoes, fresh or canned (if canned, drain them)
1/4-1/2 cup low fat or skim milk
Preheat oven to 400 degrees F.
Coat a baking sheet with nonstick cooking spray.
Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
Remove vegetables and place in pot, preferably a heavy, cast iron pot.
Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occasionally.
If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.