15 Minute Creamy Chickpea Soup Recipe
Rich and creamy with a hint of smokiness this Creamy Chickpea Soup with Roasted Peppers goes from pantry to table in under 30 minutes - and doesn't include one drop of cream!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Soup
Cuisine: Contemporary American
Servings: 4 servings
Calories: 120kcal
- 1 cup drained roasted red peppers
- 1 cup hummus
- 1 Tbsp. tomato paste
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground sumac optional
- 2 teaspoons sherry vinegar
- 2 cups vegetable stock
In a food processoror blender, combine the roasted peppers, hummus, tomato paste, cayenne, smoked paprika, ground sumac (if using) and sherry vinegar. Blend until peppers are pureed and the mixture is smooth.
transfer mixture to a medium saucepan and stir in two cups of vegetable stock. Heat over medium high heat for 4 - 6 minutes until the soup is hot.
Ladle into bowls and garnish with canned garbanzo beans, sliced roasted red bell peppers and fresh parsley if desired.
- Make up to 3 days in advance: You can make this recipe up to 3 days in advance. After pureeing the soup, combine it with the vegetable stock and store, covered in the refrigerator. Transfer to a large saucepan or soup pot and heat over medium high heat until hot.
- How to Freeze this soup:Tranfer the soup to a lidded container and freeze for up to 1 month. Defrost in the refrigerator overnight and heat as instructed above. NOTE: If the soup seems to have separated, blend in a blender or food processor and then re heat as directed above.
- SERVING SUGGESTIONS: This soup is hearty enough for a main course - serve it with some crusty bread or pita and a large salad. I love serving it with this Quinoa Salad.
Serving: 1cup | Calories: 120kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 1212mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg