4 large eggplant
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
8 cups water or stock
1 cup cooked chickpeas
1 tbsp zataar
1/2 olive oil


  1. Heat oven to 400F
  2. Prick the eggplant all over and roast until the flesh collapses
  3. While the eggplant cooks, heat a big glug of olive oil in a soup pot and add the onion, garlic, and a big pinch of salt
  4. When the onions are soft, add the white wine and reduce until almost dry
  5. Remove the eggplant from the oven and roughy chop it then add to the soup base
  6. Add the water or stock to the soup and bring to a boil, then to a simmer and let simmer for 15-20 minutes
  7. Toss the chickpeas with the 1/2 cup olive oil and the zataar and transfer to a baking sheet to roast until crispy, about 20 minutes
  8. Blend the soup and whisk in the tahini
  9. To serve top with the zataar chickpeas and some cilantro (if you have it)