Curried Eggplant and Chickpea Soup

INGREDIENTS

eggplant, unpeeled and cut into 1-inch pieces

carrots, peeled and cut into 1-inch pieces

1/2

onion, cut into 1-inch pieces

7 cloves

garlic, peeled

4 tbsp

plus 2 teaspoons olive oil, divided

tomatoes, halved

1 15 ounce can

chickpeas (garbanzo beans), rinsed and drained

4 cups

vegetable broth

2 tsp

curry powder

1 tsp

salt

1/2 tsp

pepper

garnish: basil leaves