Roasted Red Pepper Chickpea soup

Off late, I have been trying a lot of things for the first time. My last post was my first ‘Jam’ recipe. This post is my first post, roasting my own red peppers. I did it over an open flame and it is so easy. A jar of roasted red peppers costs about $4 at the grocery store, and it has approximately two bell peppers only, maybe even less. It is preserved in water, but this one is fresh and can be kept in the fridge for a week or so if needed. You can use the roasted red peppers in any way, use it in salads, toppings for pizza, make hummus or pesto etc. Here, I have used it in a healthy soup with chickpeas.

To make Roasted Red Peppers:
If you have a gas stove, you can do this over an open flame, if not use the broil mode in the oven, or a grill. The method is the same: Char the skin of the red pepper. Hold it with tongs and keep turning to ensure an ever char. Once the outer skin is completely blackened(I know, it doesnt look very palatable right now, but trust me.), place it in a bowl and cover it with plastic wrap. Set aside to cool completely. When cool take a paper towel and rub it on the pepper to remove the charred outer skin leaving you the flesh of the roasted pepper. Cut into strips, removing the seeds and the stem. Place in a bowl and cover with olive oil, or place in a ziploc bag and freeze for later use.

Roasted Red Pepper Chickpea Soup
Ingredients
2 roasted red peppers(using method above)
1 large onion chopped
2 cloves garlic, chopped
2 tsp red pepper flakes
2 tbsp olive oil
4 cups chicken/vegetable broth
1 cup cooked chickpeas(canned or cooked fresh)
salt to taste
Dollop of yogurt/sprigs of cilantro, for garnish

Method:
Heat the oil in a pan, over medium heat. Add the red pepper flakes and let it steep in the oil. Add the onion and the garlic, until translucent and cooked. Add the roasted red peppers, the cooked chickpeas and the broth. Bring this to a boil.

Puree this mixture in batches. Return to the pan and let it come to a simmer.

Serve hot with a dollop of yogurt and a sprig of cilantro.

Verdict: This is an extremely easy soup to make if you pre-cook the chickpeas and pre-roast the peppers. Even if you dont prep these before hand, it is still a quick meal to put together. The soup is spicy – thanks to the red pepper flakes and has a vibrant bright red color. It is thickened beautifully by the chickpeas and is a hearty and filling soup. There is a mild smoky – almost tandoori flavor to this soup, which I absolutely loved. Perfect for SBD Phase 1.

Sending this soup to: Show me your HITS – Iron rich Foods event and to MLLA -47, event by Susan

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7 Comments

  1. […] Roasted Red Pepper and Chickpea We couldn’t find anything very close to our recipe but this one is pretty good. At least it talks about roasting peppers. This is also a labor-intensive soup as it involves roasting peppers and chickpeas, peeling their skins, making pepper paste and in our case ‘cracking’ the garbanzos. We also dispense with yogurt or any dairy and add a can of tomato paste. […]

  2. The colour of the soup looks awesome… I’m sure it tastes great too…
    It’s my first time here… you have a bright n beautiful blog 🙂

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