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Smoky Aubergine Soup

Smoky Aubergine Soup

60 min
For 4 servings
  • 800 gaubergines
  • 250 gtomatoes
  • 3 tbspolive oil
  • 1 tspground cumin
  • 0,5 tspsalt
  • 0,5 tspblack pepper
  • 1 pconion
  • 2 pcsgarlic cloves
  • 3 heaping tbsptomato concentrate
  • 2 tspharissa
  • 2 tspmaple syrup
  • 2 tbsplemon juice
  • 800 mlvegetable stock
  • 0,5 tspsmoked paprika powder
  • 125 gdried chickpeas
  • 1 tspcumin
  • 1 tbspolive oil
  • 1 pinchsalt
  • 1 pinchpepper
  • 4 stalksdill
  • 4 sprigsmint

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multi-purpose blade
chopping blade
Soak the chickpeas in water the day before. The next day, rinse them. Preheat the oven to 220 °C top/bottom heat. Line two baking trays with baking paper.
Cut the aubergines in half lengthwise, cut the pulp crosswise and brush it with olive oil, salt and a little fresh garlic. Place cut-side down on the baking tray. Cut the tomatoes in half and place with the aubergines. Cook in the preheated oven for 35 minutes until the aubergines are soft, turning once.
Mix the chickpeas with 1 tbsp olive oil, 1 tsp cumin, a little salt and pepper and spread on the second baking tray. Roast in the oven for 20 minutes until crisp. Meanwhile, finely chop the onion and garlic cloves with the bamix® SliceSy® and the chopping blade. Heat 1 tbsp olive oil in a saucepan and sauté the onion and garlic. Stir in the tomato paste and 1 tsp cumin and roast briefly. Add the harissa, maple syrup, lemon juice and stock and bring to the boil. Simmer on low heat for 10 minutes.
Remove the aubergine pulp with a tablespoon, add to the soup with the tomatoes and purée finely with the bamix® multi-purpose blade. Season to taste with salt, pepper and Pimentón de la Vera.
Wash the herbs, finely chop the leaves and stems with the bamix® Processor. Heat the soup and pour it into four soup plates. Add the roasted chickpeas, drizzle with olive oil and sprinkle with the fresh herbs.

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