Things You'll Need:
- 2 ¼ cups dried chickpeas
- 2 eggplants
- 1 whole Thai chili pepper
- 8 cloves garlic, crushed
- 1 bunch cilantro, chopped
- 4 tbsp. extra virgin olive oil
- 4 shallots, diced
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. ground turmeric
- ¾ tsp. paprika
- 3 tbsp. finely chopped lemon rind
- Sea salt and cracked black pepper (to taste)
- 6 tbsp. lemon juice
- Crème fraiche (to garnish)
- 1/4 cup fresh mint leaves, chopped (to garnish)
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Step 1
Put the dried chickpeas in a large bowl and cover with cold water. Soak overnight in the refrigerator.
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Step 2
Preheat the oven to 375 degrees. Poke holes in the skin of the eggplants with a fork and put them in a large roasting dish. Bake until they are soft, about 35 to 40 minutes. Allow the eggplants to cool, then remove the skin with your fingers. Discard the skin and mince the flesh.
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Step 3
Drain the chickpeas in a colander and place them in a large saucepan. Cover with cold water and bring to a boil. Add the chili pepper and garlic and simmer over low heat for 25 to 30 minutes. Drain the chickpeas, reserving the liquid. Discard the chili and garlic.
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Step 4
Heat the olive oil in a large saucepan over low heat. Add the shallots, cumin, coriander, turmeric and paprika. Cook for 3 to 5 minutes, then add the lemon rind, eggplant and chickpeas. Season with sea salt to taste.
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Step 5
Stir in reserved liquid and simmer over low heat for 10 to 12 minutes. Transfer half of the soup to a blender to puree, then return pureed soup to the saucepan.
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Step 6
Stir in the chopped cilantro leaves and lemon juice. Season with cracked black pepper to taste.
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Step 7
Transfer to individual serving bowls and top with crème fraiche and chopped fresh mint, if desired. Serve immediately.
