Spanish Chickpea and Eggplant Soup Recipe
A thick, homemade chickpea and eggplant soup scented with smoked paprika, reminiscent of a lighter Spanish-style stew. In many Spanish homes, such one-pot dishes appear on cooler days, when the whole family needs something hearty and filling. It’s a great way to sneak in more vegetables and, at the same time, bring the atmosphere of a Spanish tavern into your kitchen without leaving the house.
This soup combines the creaminess of eggplant with the hearty texture of chickpeas and the deep aroma of smoked paprika, creating a simple yet very satisfying dish. It’s inspired by traditional Spanish one-pot meals, but remains light enough for an everyday dinner and is naturally vegetarian.
Chef's tips
Use good-quality smoked paprika, as it really defines the character of the soup. If your stock is salty, add salt only at the end. For extra depth of flavor, lightly brown the tomato paste (if you decide to add a spoonful) together with the spices. The soup tastes even better the next day, so it’s worth making a larger batch.
How to serve
Serve the soup with toasted rustic bread drizzled with olive oil, or with a simple green salad on the side. A spoonful of natural yogurt or a dollop of thick Greek yogurt on top also works well, especially if you add chili flakes.
Ingredients
- chickpeas cooked or canned, drained - 240 g
- eggplant medium - 1 piece
- onion medium - 1 piece
- garlic - 3 cloves
- chopped tomatoes canned - 400 g
- vegetable stock homemade or from a good-quality stock cube - 800 ml
- smoked sweet paprika - 1.5 teaspoons
- ground cumin - 0.5 teaspoons
- bay leaf - 2 pieces
- olive oil - 3 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
- wheat bread for serving, optionally toasted - 2 slices
Preparation
- Cut the eggplant into cubes of about 1.5 cm, sprinkle lightly with salt and set aside for 10 minutes to release some liquid, then rinse and pat dry with paper towels.
- Peel the onion and dice finely. Peel the garlic and chop very finely.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic, cumin and smoked paprika and cook for another 30–40 seconds, stirring constantly, until the spices become very fragrant.
- Add the eggplant cubes and 1 tablespoon of olive oil. Cook for 6–8 minutes over medium heat, stirring from time to time, until the eggplant softens slightly and starts to brown.
- Add the drained chickpeas, canned tomatoes, bay leaves and pour in the stock. Stir and bring to a boil.
- Reduce the heat to low so the soup just gently simmers. Cook uncovered for 20–25 minutes, until the eggplant is very soft and the soup has thickened slightly.
- Remove the bay leaves, season with salt and pepper. If you prefer a thicker consistency, mash a few spoonfuls of chickpeas with a spoon and stir them back into the soup.
- Serve the hot soup sprinkled with parsley, with a slice of toasted bread drizzled with olive oil.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce do 3 dni lub zamroź do 2 miesięcy. Przy podgrzewaniu dodaj odrobinę wody lub bulionu, bo gęstnieje.
