Spicy Roasted Pepper, Tomato & Chickpea Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 2 garlic cloves
- 1⁄4 red chili pepper
- 4 large tomatoes (on the vine)
- 1 (14 ounce) can chopped tomatoes
- 1 (8 ounce) can chickpeas
- 1 pint vegetable stock
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1 teaspoon oregano
- olive oil
directions
- Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
- Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
- Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
- Let the soup mixture cool and then place in a blender, blend until smooth.
- Return to the pot and simmer for another 5-10 minutes. Season as desired.
- Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love cooking. I'm not a great "chef" but nothing relaxes me more than spending hours (that i have to spare) in the kitchen inventing new dishes or trying out new recipes.
Unfortunately, i'm a very picky eater myself so I tend to only cook things that I personally like, which is tough on my friends and family, but it means I put a lot of effort into making my meals extra-tasty!