Spanish Roasted Red Pepper and Chickpea Soup Recipe
This soup tastes like a cross between a roasted pepper cream and a chickpea stew – thick, slightly smoky, and very filling. In Spain, dishes like this often appear at lunchtime in winter, when you need to warm up after a chilly morning. It’s a great alternative to classic tomato soup when you’re craving something more vegetable-forward and substantial.
Nawiązuje do hiszpańskich potraw typu potaje i cocido, gdzie ciecierzyca i papryka wędzona są podstawą zimowych, rozgrzewających dań jedzonecych na obiad.
Roasting the peppers first gives this soup a deep, slightly smoky flavor and natural sweetness, while the chickpeas add body and protein, turning it into a complete, satisfying meal. It brings a touch of Spanish winter comfort to your table with simple pantry ingredients.
Dlaczego ta wersja działa
- Pieczenie papryki przed gotowaniem daje zupie dymny, słodki smak bez użycia grilla.
- Miksowanie bazy bez ciecierzycy pozwala zachować całe, miękkie ziarna w gotowej zupie.
- Wędzona papryka i kumin budują hiszpański charakter bez długiego duszenia.
Chef's tips
For the best flavor, roast the peppers until the skin is really blistered and dark in places – that’s where the smoky depth comes from. If you’re short on time, you can use jarred roasted peppers, but drain them well before adding. Taste the soup after blending and adjust the seasoning with salt, pepper, and a pinch more smoked paprika if needed.
How to serve
Serve in warm bowls, topped with yogurt and plenty of fresh herbs. Add toasted seeds or nuts for crunch, or drizzle with a little extra virgin olive oil. This soup pairs well with crusty sourdough, garlic bread, or a simple green salad.
Na co uważać
- Nie podsmażaj zbyt długo czosnku z papryką – spalona przyprawa da gorzki posmak.
- Jeśli używasz słonego bulionu, dodawaj sól dopiero na końcu, aby nie przesolić zupy.
Zamienniki
- Ciecierzycę z puszki możesz zastąpić ugotowaną domową, ok. 250–270 g po ugotowaniu.
- Jogurt naturalny da się wymienić na śmietanę 18% lub jogurt kokosowy dla wersji bez nabiału.
- Bulion warzywny można zastąpić drobiowym, jeśli nie zależy Ci na wersji wege.
Ingredients
- red bell pepper large, fleshy pieces - 3 pieces
- canned chickpeas drained and rinsed - 400 g
- canned chopped tomatoes with their juices - 400 g
- vegetable stock homemade or from a cube - 800 ml
- onion diced finely - 1 piece
- garlic finely chopped - 3 cloves
- sweet smoked paprika for a smoky flavor - 1.5 teaspoons
- ground cumin adds a light warm, earthy note - 0.5 teaspoons
- olive oil for frying - 3 tablespoons
- salt to taste
- black pepper freshly ground, to taste
- parsley chopped, for serving - 2 tablespoons
- thick plain yogurt optional, for serving on top - 4 tablespoons
Preparation
- Preheat the oven to 220°C. Wash and dry the peppers, place them whole on a baking tray lined with parchment paper and roast for 20–25 minutes, until the skin is well browned and charred in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 10 minutes. Then peel off the skin, remove the cores and seeds, and cut the flesh into pieces.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes, stirring often, until softened and lightly golden but not burnt.
- Add the garlic, smoked paprika, and cumin. Stir for about 30 seconds, until the spices become very fragrant.
- Add the pieces of roasted pepper to the pot, pour in the canned tomatoes and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little water or stock.
- Add the drained chickpeas, return the pot to medium heat, and cook for another 10 minutes so the chickpeas heat through and soften.
- Season the soup with salt and pepper. Serve hot, sprinkled with chopped parsley and topped with a dollop of plain yogurt if you like.
Storage
Zupa gęstnieje w lodówce, bo ciecierzyca chłonie płyn, więc przy odgrzewaniu dolej trochę wody lub bulionu. Po zamrożeniu dokładnie ją wymieszaj podczas podgrzewania, aby krem znów był jednolity.
This recipe was inspired by hearty Spanish lunches eaten after long walks on cool days. It’s one of those soups that tastes even better the next day, when the flavors have had time to meld. I like to keep a batch in the freezer for quick, comforting meals on busy evenings.
