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Chickpea and Roasted Pepper Soup

My YJ Recipes



Fill your home with the delicious smell of Chickpea and Roasted Pepper Soup.


Makes 8 servings.

4 tablespoons extra virgin olive oil
2 medium onions, finely chopped
4 garlic cloves, peeled and minced
4 15-ounce cans chickpeas, drained
2 tablespoons finely chopped fresh rosemary
8 cups vegetable broth
2 bay leaves
2 red bell peppers (about 8 ounces each) roasted, peeled, and seeded
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
10 sprigs fresh flat-leaf parsley, chopped, for garnish (optional)

Note: Roast peppers on a baking sheet in a 400°F oven, turning until skin is evenly browned, about 40 minutes. Cool completely before peeling and seeding. Two 8-ounce jars of roasted peppers also work well here, so feel free to substitute.


1. Heat the olive oil in a large saucepan over the medium-high heat. Add the onion and sauté, stirring constantly, until lightly browned, 10 to 15 minutes.

2. Add the garlic and sauté for 1 to 2 minutes until fragrant. Add the chickpeas and rosemary, mixing well. Add broth and bay leaves.

3. Purée the red peppers in a food processor or blender. Stir into the soup, cove, and simmer gently over medium-low heat for about 45 minutes.

4. Remove the bay leaves and season to taste the salt and pepper. Just before serving, garnish the soup with chopped fresh parsley, if you'd like.

This recipe was printed with permission from Cat Cora, author of Cooking from the Hip and Cat Cora's Classics with a Twist.
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