Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup heavy cream (optional)
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet lined with parchment paper, cut side down. Roast for 20-25 minutes until the skin is blistered and blackened.
2. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them cool for 10 minutes. Once cooled, peel off the skin and chop the peppers into small pieces.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until the onion is translucent.
4. Add the chopped roasted red peppers, chickpeas, vegetable broth, smoked paprika, cumin, salt, and black pepper to the pot. Stir to combine and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. If using heavy cream, stir it into the soup until well combined.
8. Serve hot with fresh parsley or cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 27g
Protein: 7g
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Red bell peppers can be substituted with jarred roasted red peppers.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or yogurt.
Variations:
- Add a can of diced tomatoes for a more tomato-based soup.
- Add a pinch of red pepper flakes for a spicier soup.
- Top with croutons or shredded cheese for added texture.
Tips and tricks:
- To make the soup creamier, add more heavy cream or coconut cream.
- For a thicker soup, add less vegetable broth.
- To make the soup vegan, omit the heavy cream or substitute with coconut cream.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or yogurt and fresh herbs for garnish.
Garnishes:
Fresh parsley or cilantro, croutons, shredded cheese, sour cream, or yogurt.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Mixed green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to properly store the soup in the refrigerator.
- Reheat the soup to a temperature of 165°F or higher before consuming.
Food history:
Roasted red pepper and chickpea soup is a popular dish in Mediterranean cuisine, particularly in Spain and Morocco.
Flavor profiles:
This soup has a smoky and slightly sweet flavor from the roasted red peppers, with a hint of spice from the cumin and smoked paprika.
Serving suggestions:
Serve the soup as a starter or main dish for lunch or dinner.
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