Wednesday, February 28, 2007

Potato-Eggplant Soup with Chickpeas

Sauté 2 medium chopped onions and 1 large chopped eggplant on medium heat for about 20 minutes. After about 10 minutes, sprinkle on a teaspoon of salt.

Add 2 teaspoons ground cumin, 2 teaspoons ground fennel seed, 6 cups water or stock, 2-3 cups of chopped potatoes (no need to peel them) and 2 chopped red peppers. (Marinated roasted peppers work fine.) Turn the heat to medium-low, and continue cooking for an hour.

Add 2-3 cups cooked chickpeas, and cook another 15 minutes. Add water if necessary, depending on how thick or thin you like soup. When the potatoes are easily split with a fork and the eggplant is tender, the soup is ready.


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