Much like stockpiling supplies while prepping for a zombie apocalypse, Dan starts refining his hearty soup skills a month or two before autumn is about to rear it's ugly head. Well, he doesn't actually mean ugly, he really does like fall, the changing of the leaves, being able to wear knits again, pumpkin bowling, all of those things are great. It's just that he is always sad to watch the warm weather slip away, and with it, his tan. This soup embodies fall. It is meant to warm you up on a chilly evening. Dan loves eggplant and cooks with it often. For any eggplant haters out there, this soup will help convert you, he promises. He wouldn't lie to you would he? #teameggplant
What you'll need...
2 yellow onions (chopped)
3 clove garlic (minced)
1 eggplant (1/2" cubed)
2 13.5oz cans chick peas (drained, reserve liquid of one can)
1 TSP masala tandoori powder
1 TSP garam masala powder
1 TSP yellow curry powder
1 can diced tomatoes
4 cups chicken broth (or veggie to keep vegan)
1 TBSP red wine vinegar
1 TBSP lemon juice
salt and pepper
olive oil
Start things off by tossing the onion and garlic in a medium-sized pot. Drizzle with some olive oil, and cook down on medium-high heat until the onions become translucent, about 5 minutes. Add in the eggplant, chickpeas, as well as the masala tandoori, garam masala, and curry powder. Stir mixture until the spices have evenly coated the vegetables. Stirring occasionally, continue to let cook for 8-10 minutes, until the eggplant pieces start to soften.3 clove garlic (minced)
1 eggplant (1/2" cubed)
2 13.5oz cans chick peas (drained, reserve liquid of one can)
1 TSP masala tandoori powder
1 TSP garam masala powder
1 TSP yellow curry powder
1 can diced tomatoes
4 cups chicken broth (or veggie to keep vegan)
1 TBSP red wine vinegar
1 TBSP lemon juice
salt and pepper
olive oil
Now, place all remaining ingredients into the pot, including the reserved chickpea liquid. Once the pot comes to a boil, reduce to low heat and let simmer on the stove for at least 30 minutes. Season generously with salt and pepper, then puree if you wish, but, above all else, enjoy!
Best served with warm bread...naan if you've got it and perhaps a dollop of sour cream if you're feeling extra crazy!
Serves 5-6
Total cook time...45 min
Dan was born on a mountain top somewhere west of the shire. He then migrated to Saskatoon, Saskatchewan, Canada, where he was raised by a lion, a witch, and, oddly enough, a wardrobe. After growing into adulthood, Dan discovered a love of food, which he shares with the world through his writing, his blog (dansgoodside.com), as well as his cooking program (startfromscratch.ca). Dan lives in Calgary, Alberta, Canada. Surrounded by the mountains, he is proud to live in a city that has so much to offer in terms of culture, scenery and friends, but, most importantly, in food! :)
Feel free to follow Dan on twitter at @dansgoodside. He would really like that!
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