Mediterranean Eggplant Chickpea & Tomato Soup
This rustic, chunky soup is full of roasted eggplant, creamy chickpeas, juicy tomatoes, and fragrant herbs simmered in olive oil and garlic. It’s bold, warming, and naturally vegan — like a cozy Mediterranean hug in a bowl.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
1 medium eggplant, diced
3 tbsp olive oil (divided)
Salt & black pepper
1 small onion, finely chopped
3 garlic cloves, minced
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp chili flakes (optional)
1 can (400g) diced tomatoes
4 cups vegetable broth
1 can (400g) chickpeas, drained and rinsed
1 tbsp tomato paste
1 tsp dried oregano or thyme
Juice of ½ lemon
Handful of chopped parsley or fresh basil (for garnish)
Instructions
1. Roast the eggplant:
Preheat oven to 200°C (400°F). Toss diced eggplant with 1½ tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Start the soup base:
In a soup pot, heat remaining olive oil over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic, cumin, paprika, and chili flakes; cook 1 minute.
3. Simmer:
Stir in tomato paste, diced tomatoes, broth, chickpeas, oregano, and roasted eggplant. Bring to a boil, then reduce heat and simmer for 15–20 minutes uncovered.
4. Finish:
Add lemon juice and taste for seasoning. Simmer another 2 minutes.
5. Serve:
Ladle into bowls. Garnish with fresh parsley or basil and a drizzle of olive oil.
Tips
Make it creamy: Blend part of the soup for a thicker texture.
Add grains: Stir in cooked bulgur, couscous, or orzo for a fuller meal.
Cheesy topping: A spoon of crumbled feta or a swirl of Greek yogurt adds richness.
❓ Frequently asked questions FAQ
Can I use zucchini instead of eggplant?
Yes — or try a mix of both!
Can I prep it ahead?
Totally. The flavor gets even better the next day.
How to store it?
Refrigerate up to 4 days or freeze for 2 months.
Nutrition information
Calories: 250
Protein: 9g
Fat: 10g
Carbs: 30g
Fiber: 8g