Roasted Red Pepper and Chickpea Soup
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This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free – Egg Free and Diabetic friendly.
Looking for an easy soup recipe? Then try this Roasted Red Pepper and Chickpea Soup, you basically only have to roast the peppers and the soup is done.
Ingredients: Roast Red Pepper
2-3 Red Peppers/Capsicums
1-2 Cloves of Garlic
Olive Oil
Method: Roast Red Pepper
• Preheat your oven to 200˚C/400˚F.
• Place the peppers and garlic in an oven dish and drizzle it with the olive oil.
• Roast the red peppers and garlic for about 30min or until the red peppers are tender.
• Let the red peppers cool slightly, then remove the seeds and the peels as well as you can.
Ingredients: Soup
Roasted Red Peppers and Garlic (from above)
1 Can (410g-270g drained) – Chickpeas, drained and rinsed (can be substituted with any white beans)
2 Tbsp.’s. (35g) – Tomato Paste
Small bunch of Parsley
1 Tbsp. (7g) – Paprika
1 – 2 Tsp (1-2g) – Dried Oregano
2 Cups (500ml) – Vegetable Stock
Salt and Pepper to taste
Method:
• Add all the ingredients into a pot and use a stick blender to blend it smooth. (You can also use a food processor).
• Heat the soup through and add salt and pepper to taste.
• Garnish with chopped up parsley, add a few slices of bread and enjoy.
Serves 1 – 2
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- Roasted Red Pepper and Chickpea Soup.
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- Red Peppers
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- Drizzle with olive oil.
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- Roast the red peppers and garlic.
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- Add all the ingredients into a pot and blend smooth.
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- Heat the soup through.
