Roasted Eggplant Chickpea Soup
Ingredients
- 1 large eggplant, peeled and cubed
- 4 garlic cloves, smashed
- 1-14oz (396.9g) can chickpeas, drained
- ½ sweet yellow onion, chopped
- 1 tsp (5ml) cumin
- 1 tsp (5ml) nutmeg
- 1 tsp (5ml) sea salt
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) lemon juice
- 1 tbsp (15ml) tahini
- 1.25 cups (300ml) vegetable stock
- 1-14oz (396.9g) cup diced tomatoes, drained
- ¼-1/2 cup (60ml-120ml) low fat or skim milk
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