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Soup with eggplant and chickpeas
Number of servings: 4
Ingredients
- Chickpeas - 1/2 glasses
- Carrot - 2 pieces
- Celery - 1/2 pieces
- Parsley - 1 pieces
- Eggplant - 1 pieces
- Red bell pepper - 1 pieces
- Onion - 1 pieces
- Tomato - 1 - 2 pieces
- Coriander - 1/2 teaspoons
- Ginger - 1/2 teaspoons
- Cumin - 1/2 teaspoons
- Garlic - 1/2 teaspoons
- Cayenne pepper - 1 pinches
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 -
