1 Tsp Olive Oil
1 Onion, finely chopped
2 Cloves Garlic, crushed
1 Tsp Ground Cumin
2 Lebanese Eggplants, seeded, diced
1/2 Bell Pepper, seeded, sliced
2 Cups Vegetable Stock
400g Can Diced Tomatoes
300g Can Chickpeas, drained
Salt and Pepper to taste
- Heat a saucepan over medium heat then add oil, onion, garlic, cumin, eggplant and capsicum and cook until onion is softened.
- Add stock and tomatoes, bring soup to the boil and simmer for 5-10 minutes until vegetables are tender.
- Stir through chickpeas, season with the salt and pepper then serve.