roast pepper and chickpea soup

Roast Red Pepper and Chickpea Soup

A smooth and thick chickpea soup with aromatic, oven roasted red peppers.

Ingredients for 2 portions:

1 Large red bell pepper

1 Tablespoon oil

1 Small onion

1 Carrot

250 ml (1 cup) Vegetable stock

1 Can chickpeas (400 g)

1 Hand full fresh parsley leaves

1/2 Teaspoon Cumin seeds or ground cumin

1 Teaspoon Smoked paprika

Juice of 1/2 lemon

Salt & pepper

Total time: 30 minutes

Preheat the oven to 250° C (480° F). Cut the pepper in half lengthwise and deseed them. Pleace the halves on a baking tray facing down and bake for 10-15 minutes, until the skin begins to blacken. Remove the pepeprs from the oven, place them in a freezer bag, seal and set aside. Peel the carrot and onion and chop roughly. Heat one tablespoon of oil in a medium sauce pan and fry the carrot and onion for 2-3 minutes, until the onion begins to turn translucent. Add the vegetable stock and drained chickpeas and boil for 10 minutes. In the meantime take the peppers out of the freezer bag, peel and chop them roughly. Once the xhickpeas have boiled for 10 minutes, remove the sauce pan for the stove and add the pepper, cumin, paprika and parsley. Blend until smooth, then add salt, pepper and lemon juice to taste.

Roast Red Pepper and Chickpea Soup
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
307 calories
44 g
0 g
11 g
11 g
1 g
428 g
913 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
428g
Servings
2
Amount Per Serving
Calories 307
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 913mg
38%
Total Carbohydrates 44g
15%
Dietary Fiber 4g
17%
Sugars 8g
Protein 11g
Vitamin A
171%
Vitamin C
202%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Large red bell pepper
  2. 1 Tablespoon oil
  3. 1 Small onion
  4. 1 Carrot
  5. 250 ml (1 cup) Vegetable stock
  6. 1 Can chickpeas (400 g)
  7. 1 Hand full fresh parsley leaves
  8. 1/2 Teaspoon Cumin seeds or ground cumin
  9. 1 Teaspoon Smoked paprika
  10. Juice of 1/2 lemon
  11. Salt & pepper
Instructions
  1. Preheat the oven to 250° C (480° F).
  2. Cut the pepper in half lengthwise and deseed it.
  3. Pleace the halves on a baking tray facing down and bake for 10-15 minutes, until the skin begins to blacken.
  4. Remove the pepeprs from the oven, place them in a freezer bag, seal and set aside.
  5. Peel the carrot and onion and chop roughly.
  6. Heat one tablespoon of oil in a medium sauce pan and fry the carrot and onion for 2-3 minutes, until the onion begins to turn translucent.
  7. Add the vegetable stock and drained chickpeas and boil for 10 minutes.
  8. In the meantime, take the pepper halves out of the freezer bag, peel and chop them roughly.
  9. Once the xhickpeas have boiled for 10 minutes, remove the sauce pan for the stove and add the pepper, cumin, paprika and parsley.
  10. Blend until smooth, then add salt, pepper and lemon juice to taste.
beta
calories
307
fat
11g
protein
11g
carbs
44g
more
Von Vegan http://www.vonvegan.com/

Leave a Reply

Your email address will not be published. Required fields are marked *