Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Sauces and Dressings Sides Soups Spice Mixes

Swapped Recipes

Roasted Tomato and Red Pepper Chickpea Soup

" Delicious pureed soup!"

Ingredients

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

Instructions

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.


Nutritional Information Per Serving

no nutrition information available