MedcipeMedcipe

Mediterranean Chickpea & Roasted Red Pepper Soup with Fresh Herbs

A creamy-yet-chunky chickpea soup with roasted red peppers, smoked paprika, and fresh basil, low in sodium.

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 roasted red bell peppers jarred no-salt-added or homemade, chopped
  • 3 cups cooked chickpeas or low-sodium canned, rinsed
  • 4 cups vegetable broth low-sodium
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 2 tbsp lemon juice
  • 2 tbsp fresh basil chopped

Instructions

  1. Heat olive oil in a pot over medium heat; sauté onion 5 minutes until soft. Add garlic and cook 1 minute.
  2. Stir in roasted red peppers, chickpeas, broth, smoked paprika, and cumin; bring to a simmer.
  3. Cook 15 minutes to let flavors meld, then purée about half the soup with an immersion blender for a creamy-yet-chunky texture.
  4. Stir in lemon juice and adjust seasoning with black pepper.
  5. Ladle into bowls and top with fresh basil before serving.