Course Soups

Cuisine

Keyword

Difficulty Easy

Pulse Type Chickpeas

Specialty Diet Gluten Free

Occasion

Nutrition 1/2 cup serving, 300 calories or less, 500 calories or less, 7g+ fiber, 7g+ protein

Nutrition

Roasted Red Pepper Chickpea Soup

Name: Roasted Red Pepper Chickpea Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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); sprinkle thyme (fresh); feta cheese (crumbled); cream (heavy); red pepper flakes

Prep Time 30

Cook Time 30

Servings: 4 servings

Units:

Ingredients

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.

Comments

10 Comments

Amy Turnbull July 14th, 2017

Very tasty soup. The taste is deep and complex for having no meat.

Alison Tomlin October 26th, 2017

It’s unclear to me…. the roasted chickpeas are on the side, or are they the “cooked chickpeas” called for in the recipe?

Savi Rajan October 31st, 2017

I am also not clear about the use of roasted chick peas. Are they on the side or garnished on the top along with other toppings?

Pulses November 2nd, 2017

Hi Savi, chickpeas are used in the soup and as a topping in this recipe. Both call for cooked chickpeas. Enjoy!

Acatlady February 19th, 2018

The way I’m reading the recipe, the cooked chickpeas in the soup must be canned or simply cooked chickpeas while the roasted ones are for a garnish on top after it’s pureed. The unroasted would be needed in the body of the soup for creaminess.

Pulses November 2nd, 2017

Hi Alison, chickpeas are used in the soup and as a topping. Both call for cooked chickpeas. Enjoy!

Alison Tomlin November 2nd, 2017

Thanks!

Maureen Orchard November 12th, 2017

Can I use canned chickpeas for this?

Pulses November 16th, 2017

Hi Maureen, yes you can. Enjoy!

Tom Stuart February 3rd, 2018

My first attempt at a soup with pulses. It is wonderful. I had it with homemade pepper-cheddar bread. It was perfect for it. The cayenne made it too spicy for me so I made a note to cut it back next time. Thank you for your recipe.

3.29 from 74 votes (74 ratings without comment)