Description
Warming Mediterranean “Chickpea and Roasted Red Pepper Soup” brings robust Spanish flavors to your kitchen. Silky puréed chickpeas blend with smoky peppers, creating a comforting bowl perfect for chilly evenings you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 red bell pepper, roasted and peeled (or 1 jar of roasted red peppers)
- 4 cups vegetable broth
Aromatic Ingredients:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper, to taste
Instructions
- Prepare roasted red peppers by charring them under high heat until skin develops dark, bubbled patches. Transfer to a covered container and allow steam to loosen skin for 10 minutes. Carefully peel away blackened exterior and remove inner seeds, then chop into small pieces.
- Warm olive oil in a large cooking vessel over moderate temperature. Introduce finely diced onions and minced garlic, sautéing until translucent and releasing aromatic qualities, approximately 5-6 minutes.
- Incorporate roasted red pepper fragments into the softened vegetable base. Add drained chickpeas, vegetable broth, smoked paprika, ground cumin, salt, black pepper, and optional thyme leaves. Gently stir ingredients and establish a gentle simmering rhythm.
- Allow soup mixture to gently bubble and meld flavors, maintaining low heat for 18-22 minutes. Liquid will slightly reduce and ingredients will become tender.
- Transform soup’s texture using an immersion blender, processing until achieving a velvety, uniform consistency. For alternative method, carefully transfer portions to a standard blender, processing in incremental batches.
- Enhance flavor profile by introducing fresh lemon juice, which will provide bright, citrusy undertones. Taste and calibrate seasoning with additional salt and pepper as desired.
- Present soup in warmed ceramic bowls, decorating surface with delicate fresh parsley sprigs. Serve immediately while maintaining optimal temperature.
Notes
- Roast peppers ahead of time to develop deeper, smokier flavor profiles and save preparation time during cooking.
- Opt for high-quality smoked paprika for an intense, rich undertone that elevates the soup’s complexity.
- Consider using canned chickpeas for convenience, but rinse thoroughly to reduce sodium and improve texture.
- Transform this soup into a protein-packed meal by adding grilled chicken or tofu cubes for extra substance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg