Search:
Soup with eggplant and chickpeas
Number of servings: 4
Ingredients
- Chickpeas -
- Carrot -
- Celery -
- Parsley -
- Eggplant -
- Red bell pepper -
- Onion -
- Tomato -
- Coriander -
- Ginger -
- Cumin -
- Garlic -
- Cayenne pepper -
Cooking instructions
- Boil the broth (carrots, celery, parsley).
- Cut into smaller pieces:
- eggplant,
- peppers,
- onion,
- tomatoes (you can use canned tomatoes if you like).
- Add the prepared vegetables to the broth and cook all together on low heat.
- To taste: coriander, ginger, cumin, cayenne pepper, garlic.
- Cook the soup approximately 40-50 minutes.
- In the meantime cook the chickpeas.
- Blend the ready soup.
- Serve with cooked chickpeas and fresh parsley.
- Magda -
