Name: Roasted pepper and chickpea soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 1 clove of garlic; 1 small carrot; 1 Tbsp tomato purée; 1 tsp dried marjoram or oregano; 1 tsp ground cumin (optional); 1 pinch Chilli flakes (optional); 500 ml of vegetable or chicken stock (using stock cube or powder); 1 tin of chickpeas (drained); 2 bell pepper (grilled or roasted ( from jar)); 1 handful of coriander leaves; 1 tsp apple cider vinegar or lemon juice.

Roasted pepper and chickpea soup

If you want a quick and healthy meal, using cupboard ingredients, this roasted pepper and chickpea soup ticks all the boxes. It’s ready in 20 minutes, it’s hearty, vegan, low-carb and dairy-free. Serve it with flatbread, toast or pasta, rice, noodles etc.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: Tex-Mex

Calories: 1234

Ingredients Method

Ingredients

1 onion
1 clove of garlic
1 small carrot
1 Tbsp tomato purée
1 tsp dried marjoram or oregano
1 tsp ground cumin optional
1 pinch Chilli flakes optional
500 ml of vegetable or chicken stock using stock cube or powder
1 tin of chickpeas drained
2 bell pepper grilled or roasted ( from jar)
1 handful of coriander leaves
1 tsp apple cider vinegar or lemon juice.

Method

Finely chop the onion, garlic and carrot.
Heat 2 Tbsp of olive oil and gently sauté the onion for 5 minutes. Add the garlic and carrot (and chilli flakes, cumin if used) and cook for another 5 minutes.
Add the oregano/marjoram and the tomato purée. Stir for a few seconds, then add the stock and chickpeas. Cook for ten minutes, until the carrots are tender.
Add the grilled pepper, warm through, then add the coriander leaves. Using a hand-held blender, process the soup until you get the desired consistency.
Serve with a squeeze of lemon juice or a dash of cider vinegar.

Roasted pepper and chickpea soup

Ingredients

Method

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