Roasted Red Pepper Chickpea Soup Recipes

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ROASTED RED PEPPER CHICKPEA SOUP



Roasted Red Pepper Chickpea Soup image

This vegan roasted red pepper chickpea soup is only a few ingredients but doesn't sacrifice flavor. Hummus is our secret weapon in this plant-based soup recipe.

Provided by Kylie Perrotti

Categories     Dinner

Time 55m

Number Of Ingredients 12

3 tablespoons neutral oil (divided)
1 1/2 pounds sweet red peppers (stems removed)
2 shallots (peeled and quartered)
1 head of garlic (top cut off, and cloves left in the paper)
3 15- ounce cans chickpeas (drained and rinsed)
8 ounces store-bought hummus
5 cups water
2 teaspoons sugar (optional)
Salt and pepper to taste
Basil leaves or minced parsley
Silk chili flakes
Extra virgin olive oil

Steps:

  • Arrange the peppers and shallot quarters on a baking sheet. Place the garlic head on a piece of foil and drizzle with 1 tablespoon oil. Wrap the garlic in the foil and place it on the baking sheet. Drizzle a tablespoon of oil over the peppers and shallot. Season with salt and pepper.
  • Transfer to the oven for 20-30 minutes or until the peppers are well-charred and very soft.
  • Remove the garlic from the foil and carefully pop out the cloves. Transfer to a food processor or blender along with the peppers and shallots. Add 1/2 cup water. Blend until completely smooth and set aside.
  • Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add the chickpeas and season with salt. Cook for 5 minutes.
  • Pour the red pepper puree over the chickpeas and add the remaining 4 1/2 cups water. Season with salt, pepper, and sugar if needed. Bring to a boil. Add the hummus and then reduce heat and simmer for 20 minutes, mashing the hummus into the sides of the pot to help it melt into the soup-taste and season to your preferences.
  • Ladle the chickpea soup into shallow bowls. Enjoy as-is or garnish with basil or parsley, along with a drizzle of extra virgin olive oil and a shake of silk chili flakes. Enjoy!

Nutrition Facts : Calories 373 kcal, Carbohydrate 57 g, Protein 18 g, Fat 9 g, SaturatedFat 1 g, Sodium 247 mg, Fiber 17 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving

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