CHICKPEA AND EGGPLANT SOUP WITH CHILI AND CUMIN

eggplant

I’m studying the history of photography right now and I have to say that it really makes me happy! It make me aware of a lot of my shortcomings (and it’s nothing wrong with that) but at the same time I feel good when I read about all this creativity, not to speak about how good it is to see all the photos. And then I’m only speaking of 19th century photography, the joy and enthusiasm the photographers feel for the new media is almost tangible and I am time after time impressed by the motifs and the composition of the photos. Taking a photo was such a slow process and expensive as well so they had to be really careful when they set it all up, not like us, shooting snapshots a go go, rarely pondering on how the photo will look in the end; we consume photos. The composition of a photo is important and then I’m not talking about arranging a scene but of including and/or excluding what there is already. Sometimes it’s a matter of centimeters. And it works differently from person to person I think, I have a ‘minimalist’ approach when I take photos, I like it clean and with the emphasis on the subject and this is what I do the best but there are other photographers who instinctively can make chaos look incredibly beautiful and somehow ordered. We are all different with different gifts. That’s why I think it’s so important to take a lot of photos, practice a lot and listen to your instinct. I sometimes feel it in my guts when I have failed with the composition and it’s often a matter of moving the camera a couple of millimeters. And sometimes I don’t get what I want at all but go for second best. Like today.
All this just to tell you that I have added more photos to Photo Shop!

I haven’t had chickpeas for a while and I love a good chickpea soup so I made myself this, hot and full of taste!

CHICKPEA AND EGGPLANT SOUP WITH CHILI AND CUMIN

CHICKPEA AND EGGPLANT SOUP WITH CHILI AND CUMIN
2 servings

250 g/8.8 oz cooked chickpeas
1 medium/small eggplant
1 onion
Chili pepper
1 tsp cumin seeds
4 tblsp tomato sauce
500 ml/2.1 cup light stock or water
Salt
Extra virgin olive oil

– Slice and braise the onion in some olive oil together with chili pepper and cumin seeds.
– After a couple of minutes you add the cooked chickpeas, stir well and then you add the stock and the tomato sauce.
– Let the soup simmer for about 20 minutes.
– Meanwhile you dice the eggplant and fry it in some olive oil until golden and soft.
– Blend the soup until it’s creamy and then add the eggplant!

CHICKPEA AND EGGPLANT SOUP WITH CHILI AND CUMIN

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