Roasted Eggplant and Chickpea Soup with Tahini MAKES 4 TO 6 SERVINGS
Soups brimming with legumes, grains, and vegetables are prepared throughout the Middle East. This recipe, intriguingly enriched with tahini (ground sesame seeds) has a creamy feel with only a hint of the flavor of the tahini. Just before serving, brighten the flavors with fresh, chopped herbs and a squirt of fresh lemon juice. 2 2 2 2 1 ½ ¼ ¼ 1 2 1 1 ¼ 2 ¼ ½
medium eggplants (12 to 15 ounces each) tablespoons extra virgin olive oil cups chopped yellow onion cloves chopped garlic teaspoon cumin teaspoon turmeric teaspoon ground ginger teaspoon cinnamon pinch crushed red pepper, or to taste cup carrot, cut in ½-inch chunks tablespoons tomato paste 14-ounce can chickpeas, rinsed and drained teaspoon coarse salt, plus more to taste cup tahini tablespoons lemon juice, plus more to taste cup thinly sliced green scallion tops cup chopped herbs, such as parsley, cilantro, mint, and dill
1. Preheat oven to 400°F. Prick eggplant skins 6 times with tip of a paring knife to help steam escape. Place on a small sheet pan and roast 30 to 45 minutes, until soft and shriveled. Cool. 2. Meanwhile, heat oil in a Dutch oven or large, broad soup pot until hot enough to sizzle onion. Add onion and cook, stirring, 10 minutes, until golden. Reduce heat to low and stir in garlic, cumin, turmeric, ginger, cinnamon, and crushed red pepper, and cook, stirring, 1 minute. 3. When eggplants are cool enough to handle, remove skins with a paring knife and quarter eggplants. Scoop out seeds with tip of a teaspoon and discard. Chop flesh and set aside. 4. Add 6 cups water, eggplant, carrot, chickpeas, tomato paste, and salt to pot and bring to a boil. Cover and cook over medium-low heat 10 minutes, until flavors are blended (do not boil). 5. In a bowl, stir together tahini and a ladleful of soup until blended. Add to pot and stir to combine. Stir in lemon juice, half of scallions, and half of herbs. Ladle soup into bowls and garnish with remaining scallions and herbs.
Curried Coconut and Chicken Red Lentil Soup with Cilantro Swirl MAKES 4 TO 6 SERVINGS
Simmering chicken thighs and quick-cooking red lentils in coconut milk makes a delicious curried coconut and red lentil soup. Generous amounts of ginger and cilantro give this soup a bit of spark, and the lime juice brightens the taste. Swirl each bowl with a pretty green topping easily made with puréed cilantro, mint, and yogurt. 1 tablespoon extra virgin olive oil 1 cup finely chopped onion 12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces 1 tablespoon curry powder 2 teaspoons grated ginger 1 teaspoon cumin 1 teaspoon turmeric 1 clove garlic, grated 2 cups chicken broth, plus more as needed 1 cup split red lentils 2 13-ounce cans unsweetened coconut milk 2 tablespoons lime or lemon juice, or more as needed 2 teaspoons coarse salt, or to taste 1 cup packed cilantro, leaves and stems 2 teaspoons minced jalapeño, or to taste 1. Heat oil in a Dutch oven or pot until hot enough to sizzle onion. Reduce heat to very low; add onion, and cook, stirring, 10 minutes, until golden. Stir in chicken, cover, and cook 5 minutes. Stir in curry powder, ginger, cumin, turmeric, and garlic, and cook, stirring, 5 minutes, until blended and fragrant. 2. Add broth and bring to a boil. Add lentils and cook, covered, over medium-low heat 20 to 30 minutes, until very soft. 3. Meanwhile, scrape coconut milk into a blender and blend until emulsified. Ladle out ½ cup and set aside for cilantro cream. Add remaining coconut milk, lime juice, and salt to pot. Cover and keep warm over very low heat. Thin with broth as needed. 4. For the cilantro cream: In a blender, purée ½ cup coconut milk, cilantro, jalapeño, and a pinch salt. To serve, ladle hot soup into bowls and swirl cilantro cream on top.
» Tip
Eggplant can be roasted one or two days before preparing the soup. It will keep refrigerated in its skin or scraped out and placed in a covered container.
fall 2014 real food 29