SPICY RED PEPPER AND CHICKPEA SOUP
This soup, spiked with hot sauce, features chickpeas two ways -- blended in, and as a roasted topping.
Provided by Adapted from
Yield 6
Number Of Ingredients 17
Steps:
- 1 Dry half (1 3/4 cups) of the chickpeas on paper towels
- 2 Pour 1/4 cup of the oil into a Dutch oven over medium heat
- 3 Once the oil shimmers, add the towel-dried chickpeas and cook, stirring frequently, until lightly browned and crisped, 10 minutes
- 4 Use a slotted spoon to transfer them to a bowl
- 5 Season with 1/2 teaspoon of the salt and the pinch of smoked paprika, and toss to coat
- 6 Wipe out the pot, and add the remaining 2 tablespoons of the oil, over medium heat
- 7 Add the onion and garlic; cook, stirring frequently, until tender, 6 to 8 minutes
- 8 Stir in the crushed red pepper flakes, cumin seed, black pepper and the remaining 1/2 teaspoon of the salt; cook just until fragrant, 30 seconds
- 9 Stir in the bell peppers and the remaining half (1 3/4 cups) of the chickpeas; cover and cook, stirring occasionally, until the peppers are tender, 10 minutes
- 10 Whisk together the lemon juice, miso
- 11 Sriracha or other hot sauce and the lemon zest in a small bowl, then stir it into the soup, along with the broth
- 12 Increase the heat to medium-high and bring to a boil, then reduce the heat to low, cover and cook until the flavors meld, a minute or two
- 13 Taste, and add more salt, as needed
- 14 Uncover; use an immersion (stick) blender to puree the soup until smooth
- 15 Stir in the rice; cook for a minute or two so the rice will warm through
- 16 Divide the soup among serving bowls
- 17 Top with the roasted chickpeas and parsley
- 18 Drizzle with a little oil and serve hot
Nutrition Facts : Calories 390 calories, Fat 17 g, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 11 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 14 g
APRIL'S SPICY CHICKPEA SOUP WITH KALE
My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!
Provided by Linda
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
- Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g
SPICY RED BELL PEPPER SOUP
I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g
ROASTED RED PEPPER CHICKPEA SOUP
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
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
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
Nutrition Facts : Calories 631 calories, Fat 48 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3 milligram of sodium
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
SPICY HARISSA, AUBERGINE & CHICKPEA SOUP
Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 7
Steps:
- Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.
Nutrition Facts : Calories 157 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RED LENTIL, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
SPICY SWEET POTATO & CHICKPEA SOUP
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.
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