Roast vegetable & chickpea soup
Serves 6
2 (500g) eggplant, cut into 2 cm pieces
2 small (500g) organge sweet potato, peeled, cut into 2cm pieces
4 (500g) zucchini, cut into 2 cm pieces
2 red onions, cut into wedges
1/3 cup extra-virgin olive oil
3 garlic cloves, crushed
400g can diced Italian tomatoes
4 cups salt-reduced vegetable stock
2 x 400g cans chickpeas, drained, rinsed
¼ cup flat-leaf parsley leaves, chopped
- 1. Preheat oven to 230oC. Line 2 large roasting pans with non-stick baking paper. Place eggplant, sweet potato, zucchini and onions in a large bowl. Add oil and season with salt and pepper. Toss vegetables well to coat. Spread vegetables evenly over trays and roast, swapping trays after 30 minutes, for 40 to 45 minutes or until golden and tender. Sprinkle garlic on top for the last 5 minutes of cooking.
- 2. Place roast vegetables, tomatoes, stock and 2 cups water in a large saucepan. Simmer, partially covered, over medium heat for 20 minutes. Using a potato masher, roughly mash vegetables. Stir in chickpeas. Simmer for 5 to 10 minutes or until warmed through.
- 3. Remove soup from heat. Stir in parsley. Season with salt and pepper. Serve.
- Tip: Soup can be stored in the fridge for up to 4 days.
- Cost per serve $2.37
