This Creamy Eggplant Soup with tahini and crispy chickpeas is irresistibly rich and delicious recipe with the Mediterranean vibes.
Hello, everyone! Happy Monday and the middle of March! Just a few days until official spring – who is excited? (Both Daisy and I raised all our hands and paws.)
Initially, I was going to post a salad recipe, but then I figured I could squeeze a few comfort recipes instead. I am not sure about you, but it’s still cold in our area. In fact, it really felt like spring this past weekend, but it’s just so freezing today, thanks to cold winds.
Creamy Eggplant Soup
A bowl of Creamy Eggplant Soup anyone, then? In fact, this was supposed to be an Instagram post which I wasn’t going to share on the blog. However, the soup turned so delicious that I couldn’t resist! It’s made with a bunch of simple ingredients (You probably already have in your pantry), but the flavour and texture profile is very nice. It offers you:
- Distinctive taste of roasted eggplant (Which aren’t really roasted).
- Nutty flavour thanks to tahini.
- Creaminess and richness from cream cheese.
- Smoky flavours coming from smoked paprika and chipotle.
- Crispy and tasty chickpeas.
In a nutshell, I think this flavour profile reminds the Mediterranean cuisine. It tastes like an eggplant hummus in a soup form.
Comfort Soup Ideas
Lastly, if you’re still about comfort food and soup, I have plenty of recipes on my blog. Let me suggest you some hearty and relatively light ideas.
I hope you also like this Creamy Eggplant Soup, and you will give it a try soon.
Cheers for now!
Creamy Eggplant Soup
3-4
servings5
minutes30
minutesThis Creamy Eggplant Soup with tahini and crispy chickpeas is irresistibly rich and delicious recipe with the Mediterranean vibes.
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Ingredients
- Creamy Eggplant Soup:
1 tbsp. olive oil
2-3 garlic cloves, minced
1 small onion, sliced
1/2 tsp. smoked paprika
1/2 tbsp. dried herbs like Italian seasonings2 small-medium eggplant (~2 lb. total), cubed
1/2 tsp. salt or to taste
1/8 tsp. chipotle powder
2-3 tbsp. tahini
2-3 tbsp. light cream cheese
- Crispy Chickpeas:
1 can (400 gr.) chickpeas, drained
1 tbsp. olive oil
a good pinch of salt, smoked paprika, chipotle, and dried herbs each
Directions
- In a large pot heat 1 tbsp. of olive oil and cook the onion and garlic, 5 minutes.
- Add the eggplant and cook over high-medium, tossing occasionally, for about 10 minutes. The point is not simply sauté but instead char it. It will be sticking to the bottom of the pot, so give it a good stir regularly.
- Add water just to fully cover the eggplant, about 3 cups or so, along with seasonings. Decrease heat, cover, and simmer for about 10 minutes or until the eggplant is soft. Off heat. Stir in the tahini and cream cheese. Let it cool a little until easy to handle.
- Using a regular or immersion blender, process until pureed. The soup will be quite thick, so you might want adding a little bit of water, to thin it up. Try and adjust seasoning if necessary. Serve garnished with the crispy chickpeas and fresh herbs of your choice.
- Crispy Chickpeas:
- Place well-drained chickpeas in a dry skillet over medium heat and cook it 2 minutes just to allow more water to evaporate.
- Add 1 tbsp. of oil and spices and cook, stirring, for a few minutes until the desired crispiness. Enjoy!
Yum yum YUM! Oh my goodness this soup looks and sounds absolutely perfect Ben! I love that you used eggplant, I’ve never had soup with eggplant before. And with those chickpeas, I can tell this is a meal I could happily eat every week!
It’s still cold here, so I’m glad you decided to squeeze in this cozy soup, Ben! This looks AMAZING – I am totally digging those delicious Mediterranean vibes!!!! I seriously love absolutely everything about this soup – from the eggplant and the smoked paprika (my fav.) to the tahini and the chickpeas – I LOVE IT ALL! I can’t wait to try this beauty!!
P.s. I’m shocked by the amount of people who are saying they don’t like eggplant!! Just means more for you and me!! ;)
I’m not a fan of eggplant either, but this recipe sounds divine with all the flavor additions and it looks so cozy! I’d definitely love to try a bowl! I’m all for keeping comfort food all year long!!
Sounds creamy and delicious. So far in the last 24 hours we’ve had sleet, freezing rain, then a thunderstorm. Soup is just what we need.
It’s still cold here, too…but at least there are signs that it is starting to warm up! We’re still in soup season, and this eggplant soup sounds quite tasty, Ben. Normally I don’t love eggplant, but I have had eggplant soup before, and it’s tasty. I love the addition of tahini here – but a fun idea! Do you deliver?
I’ve been enjoying this warmer weather but I didn’t realize until I read your post that the actual OFFICIAL start of spring is only a few days away! I’m ready! I’m also ready for your creamy soup. Normally I’m not a big fan of eggplant, but only because of the texture. I think in this soup I would be a big fan!