Soup is the only thing that keeps me going during months that take years. The only silver lining? This Roasted Red Pepper Chickpea Soup. You are welcome.
February marks the month in which winters seems never ending. Gone are the memories of summer, gone are the tan lines of Christmas holidays. It’s wet. It’s grey. And you’ve made a semi-permanent dent on the sofa from the past two months. It’s not a pretty month. Don’t even get me started on Valentines Day (unless you’re bringing chocolate).
Cold weather means one thing: SOUP. Soup for breakfast, lunch, and dinner. Soup all damn day. But not just any soup, I’m sick and tired of plain old chicken noodle or tomato soup. I want something hearty to get me through the never ending cold. I want it to be filling, full of protein, and tons of flavour. I want this to be my meal, because goddamnit I refuse to make anything else. Okay, actually I’m all about making soup all year round, no matter the weather. BUT this is extra delicious on a cold winters night.
That’s why I made this soup. It ticks all the boxes. From Vegan, Gluten Free, hearty, plant protein, and full of flavour, thank goodness this exists. It gets its flavour from roasting the veg to bring out their natural sugars, along with a healthy dose of smoked paprika. I like to serve my soup with a hunk of crusty sourdough and an embarrassingly large amount of salted butter. Or be a responsible adult and serve with a green salad. Your choice. I won’t judge.
Looking for more soup inspo?
#souprecipe #vegansoup #chickpearecipes #chickpeasoup #plantprotein
Roasted Red Pepper Chickpea Soup
Author: Micah Siva
Prep Time: 10 minutes
Cook Time: 60 minutes
Serves: 4-6
Ingredients
- 1 tbsp olive oil
- 3 red peppers, de-seeded
- 1 medium yellow onion, quartered
- 3 cloves garlic
- 1 1/2 tbsp smoked paprika
- 1/2 tsp ground pepper
- Pinch sea salt
- 1 – 400g tin chopped tomatoes
- 6 cups vegetable broth
- 1 – 340g tin chickpeas, drained & divided
- 1 tbsp red wine vinegar
Instructions
- Preheat oven to 200C (400F). Line a baking tray with non-stick paper.
- Toss red pepper, onion, and garlic with olive oil, paprika and black pepper. Transfer to the baking tray.
- Roast for 25 minutes, or until red peppers begin to brown and the onion softens.
- Transfer roasted vegetables to a soup pot. Add tinned tomatoes, broth and ½ of the chickpeas.
- Use an immersion blender to blend until smooth. If you do not have an immersion blender, add all ingredients to a blender, and then transfer to a soup pot.
- Simmer for 10 minutes over medium heat, add red wine vinegar, and salt & pepper, to taste.
- Divide remaining chickpeas among bowls, and ladle the soup overtop.