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Roasted Eggplant Chickpea Soup


this is delicious. tripled it initially, might try making 5 or 6 times the recipe next time since it comes out very thick. i used only a bit of almond milk, then used water for the rest.


1 large eggplant, peeled and cubed
4 garlic cloves, smashed
1-14oz (396.9g) can chickpeas, drained
½ sweet yellow onion, chopped
1 tsp (5mL) cumin
1 tsp (5mL) nutmeg
1 tsp (5mL) sea salt
2 tbsp (30mL) olive oil
1 tbsp (15mL) lemon juice
1 tbsp (15mL) tahini
1.25 cups (300mL) vegetable stock
1-14oz (396.9g) cup diced tomatoes, drained
¼-1/2 cup (60mL-120mL) low fat or skim milk



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