Recipe Redux: Curried Eggplant and Chickpea Soup

this month for the recipe redux we've been challenged to prepare a recipe with legumes that would be a festive crowd pleaser.

december has been a great month. so far it has included the perfect amount of holiday parties and entertainment, a little bit of travel and a smidge of relaxing. (actually, i'm hoping some serious down-time can come as christmas day nears.)

whether it's for a christmas party or a night in by a warm fire, this soup is flavorful, cozy and comforting. roasting the vegetables and chickpeas brings out a delightful, complex flavor that i love.

Curried Eggplant and Chickpea Soup

1     (1 1/2-pound) eggplant, unpeeled and cut into 1-inch pieces

5     carrots, peeled and cut into 1-inch pieces

1/2  onion, cut into 1-inch pieces

7     cloves garlic, peeled

4     tablespoons plus 2 teaspoons olive oil, divided

2     tomatoes, halved

1     (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

4     cups vegetable broth

2     teaspoons curry powder

1     teaspoon salt

1/2  teaspoon pepper
garnish: basil leaves

Preheat oven to 425°. Place eggplant, carrots, onion and garlic on a rimmed baking sheet; toss with 2 tablespoons olive oil. Place tomatoes and chickpeas on a rimmed baking sheet; toss with 2 tablespoons olive oil. Roast both trays of vegetables at 425° for 45 minutes, stirring every 15 minutes.

Remove and discard tomato skins; place tomatoes in the container of a blender. Place remaining vegetables in a large saucepan. Add broth, curry powder, salt and pepper. Transfer half of mixture to blender container; process until smooth. Return mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes or until heated throughout, stirring frequently. Garnish with basil, if desired.
Yield: 6 servings

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click on the photo links below to check out the other delicious legume recipes for this month...