Roasted Vegetable and Chickpea Soup
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
This soup is equally good served cold (for summer) or hot. However, it offers different flavor nuances depending on the temperature.
Ingredients
- Eggplants - 1 piece
- Orange Bell Peppers - 2 pieces
- Spanish onions - 1 piece
- Garlic - ½ head
- Chickpea - 1 can
- Mild Chili Spice - 1 piece
- Chicken Broth - 17 fl oz
- Spiced Tomato Juice - 1 can
- Za'atar - 1 tablespoon
- Grated Pecorino Pepato Cheese - to taste
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Coat the peppers, eggplant, and red onion with olive oil and sprinkle with coarse salt, add half a head of garlic, unpeeled, and roast for about 40 minutes. After 20 minutes, turn the peppers and eggplants.
Step 3
Remove from the oven and place in an airtight plastic container, then refrigerate.
Step 4
Drain the liquid from the can of chickpeas.
Step 5
Scoop out the flesh from the eggplant with a spoon, discarding the skin.
Step 6
Peel the skin off the peppers and remove the seeds and membranes. Peel the garlic.
Step 7
Peel the onion and chop it roughly.
Step 8
Place all the vegetables in a blender along with the chickpeas, thyme leaves, and one chili pepper (can be replaced with a small chili) and the can of tomatoes in their juice.
Step 9
Pour in some broth and blend at maximum speed until it reaches a puree consistency.
Step 10
Pour the mixture from the blender into the broth, stir well, and bring to a boil.
Step 11
Turn off the heat and add a tablespoon of za'atar, or if unavailable, dried oregano.
Step 12
Mix well and refrigerate if you want to serve the soup cold.
Step 13
Or serve slightly cooled and season with salt to taste. Top with grated Parmesan cheese and fresh thyme leaves, and optionally, broken bacon chips.
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