Roasted Eggplant And Chickpea Soup Recipe
Recipe By Martha Stewart
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
4.2
16 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Eggplant And Chickpea Soup Recipe
- 1/4 inch 2 medium eggplants, peeled and cut into
- 1/4 Small yellow onion, diced medium
- 1/2 Garlic cloves, unpeeled
- 1.50 teaspoon Extra virgin olive oil
- As required Coarse salt and ground pepper
- 1/4 can Chickpeas, rinsed, drained, and patted dry
- 1 cup Low Sodium Chicken Broth Or Water
- As required Fresh Oregano
Nutrition
value
value
270
calories per serving
13 g Fat34 g Protein2 g Carbs3 g FiberOther
Current Totals
- Fat13g
- Protein34g
- Carbs2g
- Fiber3g
MacroNutrients
- Carbs2g
- Protein34g
- Fiber3g
Fats
- Fat13g
Vitamins & Minerals
- Calcium36mg
- Iron1mg
- Vitamin A280mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B120mcg
- Vitamin C10mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium57mg
- Manganese1mg
- Phosphorus209mg
- Selenium31mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart