quick chickpea red pepper soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • a drizzle of olive oil
  • ¼ cup onion, chopped finely
  • 1 small garlic clove, minced
  • 1 teaspoon coriander seeds, toasted
  • 1 teaspoon curry powder, mild
  • 1 12-ounce can chickpeas, drained
  • 1 12-ounce can chicken broth
  • salt and freshly ground black pepper, to taste
  • 8 ounces jarred roasted red pepper, drained then pureed
  • 1 tablespoon fresh basil, cut into strips
  1. In a small saucepan, heat olive oil to shimmering and saute onion and garlic over medium heat until soft.
  2. Add coriander, curry powder, chickpeas, chicken broth, salt, and pepper.
  3. Cook over medium heat for 20 minutes.
  4. Remove from heat and puree in batches in food processor or blender.
  5. Pour the soup into two serving bowls. Swirl red pepper puree into soup and top each serving with ½ tablespoon basil.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/quick-chickpea-red-pepper-soup/