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Roasted Tomato and Red Pepper Chickpea Soup

I don't like chickpeas, but I concocted this and it's great!
Delicious pureed soup!"


1/3 cup extra-virgin olive oil
2 cans chickpeas, drained
2 cloves garlic, roughly chopped
1 onion, roughly chopped
1 teaspoon ground cardamom
2 teaspoons cumin
1 teaspoon turmeric
Salt and pepper to taste
2 cups chicken stock (home made is the best)
1 (28-ounce) can fire roasted tomatoes
1 (8-ounce) jar roasted red peppers
1 cup plain (greek style) yogurt


Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes until soft. Add onion and chickpeas to pot and cook 5 minutes until onion is just soft. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes and peppers. Simmer soup 5 to 10 minutes. Using an immersion blender, emulsify the contents of the pot until desired consistency. Serve with a spoon full of yogurt and pita if desired.

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Nutritional Information
Per Serving

no nutrition information available

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