Preheat oven to 425ºF. Line two baking sheets with Gefen Parchment Paper. On one sheet, spread tomatoes, carrots, and garlic on the baking sheets and sprinkle with one teaspoon salt. Spray generously with nonstick cooking spray.

On the second baking sheet, spread eggplant and chickpeas and sprinkle with one teaspoon salt. Spray generously with nonstick cooking spray.

Place tomato baking sheet on the upper oven rack and eggplant sheet on the lower and bake until tender, tossing halfway through, about 45 minutes.

Reserve some eggplant and chickpeas for garnish. Transfer remaining vegetables and juices to a blender or food processor and blend to desired texture (we like it slightly chunky).

Transfer to a large pot and add three to four cups water (or desired thickness). Bring to a simmer over medium heat. Season with salt to taste. Ladle into bowls and garnish with roasted eggplant and chickpeas and sprinkle with parsley. Serve with breadsticks.