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Roasted Red Pepper Chickpea Soup

Roasted Red Pepper Chickpea Soup

Soups

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 large onion white; diced
2 tbsp tomato paste
4 cloves garlic minced
2 tbsps olive oil
4 medium carrot washed, peeled and chopped
4 cups chicken stock or vegetable
12 oz roasted red peppers (not in oil)
2 1/2 tsps cumin ground
1 1/2 tsp paprika * If you don’t have paprika, substitute with chili powder
1 tsp salt
1/2 tsp cayenne pepper
1/16 tsp pepper black; freshly ground
2 cups chickpeas cooked

Optional garnishes:

sprinkle thyme fresh
feta cheese crumbled
cream heavy
red pepper flakes

Instructions

Heat 1 1/2 tablespoons olive oil in a large pot and add onion. Stir around for 2-3 minutes until the onions begin to soften. Add garlic and salt and cook for an additional 5 minutes. Add the carrots and stir. Cook for 3 minutes. Add tomato paste and spices, cook for 2 minutes. Add stock and roasted red pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes or until the carrots are soft. Add 1 1/2 cups chickpeas. Use an immersion blender, puree the soup until it is smooth. Top with garnishes like parmesan, basil and olive oil and serve.

Roasted Chickpeas:

Preheat oven to 400ºF. Rinse 1/2 cup cooked chickpeas. Use a paper towel to pat dry. Let the chickpeas air dry for an additional 15 minutes. Toss chickpeas with 1/2 tablespoon olive oil. Place on a parchment lined baking sheet and bake for 20 minutes. Toss and return to oven for at least another 10 minutes. Chickpeas are done when golden and crunchy.