Recipe for roasted pepper soup with chickpeas

A delicious soup with roasted peppers. Thanks to the chickpeas, this recipe is extra filling and rich in proteins.

Ingredients

For 4 people

• 6 orange peppers
• 2 carrots
• 300 g chickpeas, precooked and drained
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 chili pepper, seeds removed, diced
• 2 tbsp paprika powder
• 125 g diced tomatoes
• 800 ml vegetable stock
• 4 tsp pumpkin seeds
• sunflower oil
• salt and pepper
• Additionally needed:hand blender

Preparation method

Preheat the oven to 200 degrees.

Halve the peppers and remove the seeds. Place the peppers, skin side up, on a baking tray lined with baking paper and roast the peppers in the oven for 20 minutes.

Peel the carrots and cut them in half. Heat sunflower oil in a casserole and fry the onion and garlic until the onion starts to become translucent. Add the carrot to the pan and fry for 5 minutes over medium heat. Add the chili pepper, tomato paste, diced tomatoes and bell pepper. Add the vegetable stock and 200 grams of chickpeas to the pan and let it simmer on low heat for 5 minutes. Add the roasted bell pepper to the pan and purée the soup using a hand blender. Taste and then season with salt and pepper.

Ladle the soup into bowls or deep plates and garnish with the remaining chickpeas and pumpkin seeds. Place the chickpeas with chopped herbs (mint/parsley) on top of the soup.

Recipe and image:Orange Paprika