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Chickpea & Red Bell Pepper Soup with Smoked Paprika

This crowd-pleasing soup takes less than 15 minutes.

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Crowd-pleasing soups don’t need to take hours to prepare. Jarred red bell peppers are a clever shortcut that bring deep-roasted flavor to a dish without you having to roast them yourself. A little preserved lemon or lemon zest offsets the earthiness of this dish with the perfect tang.

Servings
2
Prep Time
10 min
Duration
20 min

Ingredients

  • 1 15-oz BPA-free can chickpeas, drained and rinsed
  • 1 12-oz jar roasted red peppers, drained and chopped
  • 1 ½ cups low-sodium chicken broth
  • ½ cup red onion, roughly chopped
  • 1 large clove garlic, roughly chopped
  • ½ tsp smoked paprika
  • ¼ tsp each sea salt and ground black pepper
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp preserved lemon, finely chopped
  • 3 tbsp fresh cilantro or parsley, chopped
  • red pepper flakes, optional

Preparation

  1. In a blender, purée chickpeas, red peppers, broth, onion, garlic, paprika, salt and black pepper. With blender running, add 2 tbsp oil in a steady stream.
  2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.
  3. Divide soup among bowls; drizzle with remaining 1 tbsp oil and top with preserved lemon and cilantro. Sprinkle with pepper flakes (if using).

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Nutrition Information

  • Serving Size 1 3/4 cups
  • Calories 502
  • Carbohydrate Content 51 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 14 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 739 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 17 g
  • Polyunsaturated Fat Content 2 g