roast pepper and chickpea soup

Kichererbsensuppe mit gerösteter Paprika

Eine feine Kichererbsensuppe mit dem kräftigen Aroma von ofengerösteter roter Paprika.

Zutaten für 2 Portionen:

1 Große rote Paprikaschote

1 Esslöffel Öl

1 Kleine Zwiebel

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.

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