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1 teaspoon olive oil
1 onion, chopped
1 teaspoon ground cumin
2 finger (Lebanese) eggplants, sliced
½ red capsicum, seeded and sliced
2 cups vegetable stock
400g can chopped tomatoes
300g can chickpeas, drained
salt and cracked black pepper, to taste
natural yogurt, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a saucepan over medium heat. Add oil, onion, cumin, eggplant and capsicum and cook until onion is softened. Add stock and tomatoes. Bring soup to the boil and simmer for 8 minutes until vegetables are tender. Stir through chickpeas, season with the salt and pepper and serve with a spoonful of yogurt.