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Healthy eating = Healthy living

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.

Soup with eggplant and chickpeas