Roasted Red Bell Pepper and Chickpea Soup
This nice soup is lightly sweet from the roasted peppers and nutty in flavor from the chickpeas. We enjoyed it as a fall lunch with sandwiches.
- 3-4 red bell peppers, roasted, skins removed (or from jar)
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon smoked paprika powder
- 1 small onion
- 1 medium carrot, peeled and chopped
- 1 clove garlic, minced
- 2 cups vegetable bouillon
- salt and pepper to taste
- chopped parsley or cilantro and sunflower seeds as optional garnish
- Roast and peel and slice the peppers. Alternatively if using store bought in a jar, choose 3 large peppers and a bit of the liquid they are stored in.
- Drain the chickpeas and rinse.
- Chop the onion and carrot and mince the garlic.
- Heat the olive oil in a soup pot and add the onions and carrots.
- Saute until the carrots begin to soften and the onions become translucent.
- Add the peppers, garlic and vegetable bouillon.
- Add 3/4 of the chickpeas and bring the soup to a gentle boil.
- Ad the cumin, coriander and paprika powder.
- Puree the soup (I use an immersion blender).
- Season to taste with salt and pepper and possibly a dash of cayenne.
- Add the remaining chickpeas.
- Serve the soup garnished with chopped parsley or cilantro and a few sunflower seeds.