Roast vegetable and chickpea soup

Ingredients (serves 6)
* 2 (500g) eggplant, cut into 2cm pieces
* 2 small (500g) orange sweet potato, peeled, cut into 2cm pieces
* 4 (500g) zucchini, cut into 2cm pieces
* 2 red onions, cut into wedges
* 1/3 cup extra-virgin olive oil
* 3 garlic cloves, crushed
* 400g can diced Italian tomatoes
* 4 cups salt-reduced vegetable stock
* 2 x 400g cans chickpeas, drained, rinsed
* 1/4 cup flat-leaf parsley leaves, chopped


Method
1. Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place eggplant, sweet potato, zucchini and onions in a large bowl. Add oil and season with salt and pepper. Toss vegetables well to coat. Spread vegetables evenly over trays and roast, swapping trays after 30 minutes, for 40 to 45 minutes or until golden and tender. Sprinkle garlic on top for the last 5 minutes of cooking.
2. Place roast vegetables, tomatoes, stock and 2 cups water in a large saucepan. Simmer, partially covered, over medium heat for 20 minutes. Using a potato masher, roughly mash vegetables. Stir in chickpeas. Simmer for 5 to 10 minutes or until warmed through.
3. Remove soup from heat. Stir in parsley. Season with salt and pepper. Ladle soup into bowls. Serve.

Notes & tips
* Tip: Soup can be stored in the fridge for up to 4 days. Microwave, covered, on HIGH (100%) for 2 to 4 minutes, stirring every minute, or until hot.

Source
Super Food Ideas - Page 61
Recipe by Alison Roberts