Roasted Eggplant Chickpea Soup
- 1 eggplant
- 1 red pepper
- 1 large onion
- 4c. vegetable broth
- 3c. cooked chickpeas
- 1T. minced garlic
- 2t. oregano
- salt to taste
- olive oil
Dice the eggplant, pepper, and onion into large hunks (about an inch big). Coat with olive oil and spread out on a greased cookie sheet. Roast at 400 degrees for 40-50 minutes, until vegetables are starting to brown. Add roasted veggies to broth. Puree to desired texture. Add chickpeas, garlic, oregano, and salt and stir well. Heat through and serve.
This recipe is super easy and could be easily customized depending on what ingredients you have in the fridge. It’s also a great way to eat eggplant (which has really good nutrients) even if you don’t love eggplant (I’m sometimes yes and sometimes adamantly no). I also think this could be good with some quinoa mixed in, too. Bonus: Leo liked it, too, and he’s sometimes particular about soups!
We also recently made this seedy, nutty bread using psyllium husks (we found them for cheap on Amazon).
It’s a pretty great bread, unique, with a crispy crust and dense, chewy, textured inside. Next time I’ll chop the almonds up first – we had to pick them out for Leo. But he loved the bread! I actually limited Leo’s intake since psyllium is high in fiber and I didn’t want to create any… issues. It’s also crazy easy: mix right in the pan, let it sit for awhile, and bake. Bam.
PS: HAPPY BIRTHDAY to my sister, Jill! One year ago we were together and I wish we were again right now. I love you!!