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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