Lunch/Dinner · soup

Roasted Red Pepper & Chickpea Soup

Hi all,

Sorry for being so quiet. We went to see relatives down in the Dordogne over Christmas and then I’ve had Guests at my little Home Restaurant since we’ve been back and we’re in the midst of renovating our bathroom so not much type for writing  Blogs!

Anyway, with the chilly weather out there, had to share this delicious Soup recipe. I had never tried a soup with chickpeas in so wasn’t sure what to expect but it was lovely!

Louise xxx

chickppsoup.jpg

 

Serves 4

Ingredients:

3 Medium Sized Red Peppers, Cleaned & Roasted (See Above)
1 Medium Onion, Peeled & Finely Diced
2 Carrots, Trimmed, Peeled & Finely Diced
2 Cloves Garlic, Peeled & Minced
2 Cans Chickpeas, Drained ( about 800g )
3 Tablespoons Olive Oil
4 Cups Vegetable Broth
1 Tablespoon Honey
Pinch Chilli Flakes (Optional)
Salt & Pepper To Taste
To Garnish:
Extra Virgin Olive Oil
Cracked Black Pepper
Fresh Chopped Oregano or Thyme

Directions:

In a heavy sauce pan heat the oil and cook the onion, carrots, and garlic until softened.
Add the roasted peppers* , broth,  chickpeas, honey, chilli flakes (if using) salt and pepper.
Bring to a boil, then reduce the heat to a simmer and cook over low heat for 20 minutes.
Taste, and adjust seasonings.
Use a hand wand, or process the soup in batches in your food processor or blender, and puree until smooth.
Return the soup to the pot, and continue to cook for an additional 10 minutes.
Serve soup warm in individual bowls with a drizzle of extra virgin olive oil, a sprinkling of cracked black pepper, and a little chopped fresh herbs on top.

 

NB I also topped my Soup with some Roasted Chickpeas . Added a nice touch. Just look at my Recipe here .

 

*To Roast the Red Peppers:

  1. Preheat your oven to 230 deg C
  2. Wash the peppers and then cut them in half lengthwise.
  3. Cut off the stem with a paring knife and scoop out all the seeds and membranes
  4. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.
  5. Roast the peppers in the  oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.
  6. Let the peppers cool for a minute or two, and then remove them from the baking sheet and place them in a bowl.
  7. Cover the bowl with foil or a plate, and let cool for about 30 minutes.
  8. When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.
  9. Then add them to the soup.
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