12 ounces eggplants, approx, cubed
1 yellow bell pepper, deseeded and halved
1 red bell pepper, deseeded and halved
6 -8 garlic cloves, peeled left whole
4 ounces green beans, cut in pieces
5 tomatoes, halved
1 onion, cut in chunks
1 teaspoon dried oregano or 1 teaspoon dried thyme
salt and pepper
5 -6 tablespoons olive oil
2 -3 cups vegetable stock
2 cups chickpeas (cooked)
1 cup fresh parsley, chopped
1 Preheat oven to 375°F.
2 In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
3 Transfer to the baking tray, peppers and tomatoes cut side down.
4 Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
5 Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
6 Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
7 Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
8 Check seasoning, stir in the parsley and serve!
Active Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Yield: 4 Servings