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Roasted Eggplant and Chickpea Soup

Martha Stewart
  • 50 minutes
  • Serves 4

INGREDIENTS

1 can

Chickpeas

2

Eggplants, medium

2

Garlic cloves

1

Oregano, Fresh

1

Yellow onion, small medium

1

Salt and ground pepper, Coarse

6 tsp

Olive oil, extra-virgin

1

Yogurt, Plain

4 cups

Chicken broth or water, low-sodium