Description
This delicious, light but nutritious soup can be a great Express dinner options for the whole family! Busy moms, take the recipe for myself! ))
Ingredients
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Onion
1 piece
-
Eggplant
2 piece
-
Tomato
4 piece
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Chickpeas
200 g
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Vegetable oil
2 Tbsp
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Broth
1.5 l
-
Cinnamon
1 pinch
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Paprika sweet
1 Tbsp
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Salt
1 tsp
Cooking
To prepare eggplant is to peel and cut into small cubes. Put in a bowl and pour the salt (this will help to get rid of the bitterness, but I often skip this step). Temporarily set aside.
To prepare vegetable oil "Oleina".
Onion cut into cubes and lightly fry in vegetable oil until light Golden brown.
Shift the fried onions in the saucepan where you will cook the soup. Wash the eggplant from the salt and put them in a saucepan with onions. Mix well.
Tomatoes also cut into cubes and add to the vegetables (you can use fresh tomatoes, which need to pre-rinse with boiling water and peel and seeds). Put cinnamon and paprika and pepper to taste.
Put out all 7 minutes. The vegetables will begin to emit a pleasant aroma!
Pour hot vegetable broth and simmer on medium heat for 7 minutes. The amount of fluid adjust to your liking! You may need a little more broth...
Canned chickpeas, rinse and add to the pot. You can certainly use pre-cooked chickpeas.
Boil still literally 3-5 minutes. Salt and pepper to taste, but I must say that the "slight kick" really suits this soup! Delicious and pranna!
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