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.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
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
Main Ingredient:
Chickpeas
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
In fridge:
3 days
Freezing:
Yes
Zupa dobrze się przechowuje w lodówce do 3 dni, w szczelnym pojemniku. Możesz ją też zamrozić na 2–3 miesiące; po rozmrożeniu podgrzej powoli, mieszając, i w razie potrzeby dolej trochę wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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