Eggplant and Chickpea Soup

From the Soup Bible (30 minute soup area).

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 small eggplants, cubed
2 large tomatoes, skinned and roughly chopped
1/4 tsp ground cinamon (or a small cinamon stick works too)
1/4 tsp group allspice
1 tbsp ground paprika (I used hot)
4 cups chicken or vege stock
1 cup cooked or canned chickpeas
salt and pepper
1/4 cup creamy yoghurt
1 tbsp chopped fresh mint

Method
Heat oil and add onion until soft. Add eggplant, tomatoes and spices and cook, stirring occasionally for 8-10 minutes. You want the eggplant to start getting soft. Pour in stock and bring to the boil. Simmer, covered, for 10 minutes until eggplant is tender.

Stir in chickpeas and cook for 3-4 minutes until heated through. Season to taste.

Ladle into bowls and garnish with spoonfuls of yoghurt and mint.

I used home grown eggplant (from a BB member) and stored soup overnight for the next day and it was delicious. Be gentle with stiring so you don't mush the eggplant too much.

It surprisingly had a lemony flavour without any lemons added.

Serves 4-6