Votes: 58
Rating: 3.16
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Roasted Red Pepper Chickpea Soup
Prep Time30minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
  1. 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:
  1. 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.
Notes
Votes: 58
Rating: 3.16
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Roasted Red Pepper Chickpea Soup
Prep Time30minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
  1. 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:
  1. 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.
Notes
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