Chickpea Soup
Free Healthy and Delicious Detox Recipes
Chickpea Soup with Eggplant Puree (4-6 servings)
Chickpea Soup with Eggplant Puree Ingredients
1 small (about 275 g) eggplant
2 cloves garlic, chopped
2 tbsp plain soy yoghurt
1 tbsp lemon juice
100 g (1⁄2 cup) dried chickpeas, soaked
in cold water overnight
2 bay leaves
1 tbsp olive oil
2 small leeks, trimmed, halved
lengthwise and cut crosswise
1.5 L (6 cups) Chicken Stock or Vegetable Stock
500 g Swiss brown mushrooms,
coarsely chopped
350 g silverbeet (stems discarded),
shredded
truffle oil, to serve (optional)Chickpea Soup with Egg Plant Puree Preparation Method
Place eggplant on an oven tray and roast at 200°C for 30 minutes or until eggplant is very soft. Cool, then remove skin. Puree eggplant in a food processor with garlic, yoghurt and lemon juice until smooth, then season to taste.
Cook drained chickpeas, uncovered, in simmering water with bay leaves about 30 minutes or until tender. Drain and discard bay leaves. Heat oil in a large saucepan and cook leeks over low heat until soft, adding a little stock if leeks are sticking to pan.
Add stock, bring to the boil, then add mushrooms and simmer, uncovered, over medium heat for 10 minutes. Add chickpeas and simmer another 10 minutes, then stir in silverbeet, cook until just wilted and season to taste. Ladle into soup bowls and serve topped with eggplant puree and a drizzle of truffle oil, if using.