quick chickpea red pepper soup

parsimony ::::


I have a terrible case of laryngitis. When I lose my voice, it seems I lose my interest in writing too, as though the words I hear in my head while I write are stifled by my raspy, squeaky voice. I had a bout of this last year, with a similar attitude. I’m taking a little break from writing, people, to de-squeak and de-rasp. In the meantime, enjoy my idea of Occam’s Razor in post and recipe. This recipe is a quick soup for two servings, using canned garbanzo beans and jarred roasted red peppers. Parsimony has its place.


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.




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