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.

Roasted Red Bell Pepper and Chickpea Soup


  • 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

Roasted Red Bell Pepper and Chickpea Soup


  1. 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.
  2. Drain the chickpeas and rinse.
  3. Chop the onion and carrot and mince the garlic.
  4. Heat the olive oil in a soup pot and add the onions and carrots.
  5. Saute until the carrots begin to soften and the onions become translucent.
  6. Add the peppers, garlic and vegetable bouillon.
  7. Add 3/4 of the chickpeas and bring the soup to a gentle boil.
  8. Ad the cumin, coriander and paprika powder.
  9. Puree the soup (I use an immersion blender).
  10. Season to taste with salt and pepper and possibly a dash of cayenne.
  11. Add the remaining chickpeas.
  12. Serve the soup garnished with chopped parsley or cilantro and a few sunflower seeds.