Roasted Red Pepper Chickpea Soup

Roasted Red Pepper Chickpea Soup


  • 2 Red bell peppers

  • 2 cans Chickpeas, drained

  • Olive oil

  • 1 White onion, chopped

  • Garlic

  • Salt

  • 3 tbsp Tomato paste

  • 2 tsp Cumin

  • 1 tsp Cayenne pepper

  • 2 tsp Paprika

  • Freshly ground black pepper

  • Fresh thyme

  • 4 cups Chicken broth (2 cans)

  • 1/4 cup Heavy cream


  • Char the bell peppers until the skin is entirely black. Wrap in foil and allow to steam.
  • Thoroughly dry, then roast half of chickpeas
  • Heat oil in a large dutch oven or stainless steel stock pot, saute onion and garlic, add salt
  • Add tomato paste to caramelize
  • Add herbs and spices
  • Add chicken stock, deglaze
  • Use paper towel to wipe charred skin off of peppers, remove stems and seeds, chop, and add to soup, along with remaining chickpeas, and cook ~20 minutes
  • Blend on high until smooth, return to pot to keep warm until ready to serve
  • Top with roasted chickpeas when serving, optionally add feta cheese and red pepper flakes
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