Recipes: Moroccan Red Pepper Soup with Chickpeas

This soup brings warm and complex tones to your meal with smoky paprika, cumin and coriander.  You may enjoy serving it over cooked rice or with goat cheese sprinkled on top.

• Dairy Free
• Gluten Free
• Kosher
• Low Carb
• Vegan
• Vegetarian

The Recipe

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 teaspoon, smoked paprika
• 1 teaspoon, cumin
• 1 teaspoon, ground coriander
• 1 carrot, grated
• 4 cups, Massel chicken style broth
• 2 red peppers, cubed
• salt and pepper, to taste
• 1 tablespoon lemon juice
• 1 cup cooked chickpeas

Method

1. Heat up olive oil in a soup pot over medium heat.
2. Add onion and garlic. When onion is translucent, add paprika, cumin, coriander and cook until heated.
3. Add stock, carrots, and red pepper and simmer until peppers and carrots are tender. Approximately 15-20 minutes.
4. Blend with emulsion blender or place in blender until smooth.
5. Add lemon juice and salt and pepper, to taste.
6. Add chickpeas and heat through.
7. Serve.

Summary

Recipe Name

Moroccan Red Pepper Soup with Chickpeas

Published On

2014-11-07

Preparation Time

10M

Cook Time

20M

Total Time

30M

Average Rating

4 Based on 1 Review(s)

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