Roasted Red Pepper & Chickpea Soup Recipe

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Recipe Ingredients

3 Medium Sized Red Peppers, Cleaned & Roasted (See Above)
1 Medium Onion, Peeled & Finely Diced
2 Carrots, Trimmed, Peeled & Finely Diced
2 Cloves Garlic, Peeled & Minced
2 Cans Chickpeas (Garbanzo Beans - 15 Ounces Each) Drained
3 Tablespoons Olive Oil
4 Cups Chicken Or Vegetable Broth
1 Tablespoon Honey
Pinch Red Pepper Flakes (Optional)
Salt & Pepper To Taste

To Garnish:

Extra Virgin Olive Oil
Cracked Black Pepper
Fresh Chopped Oregano or Thyme

Recipe Method

In a heavy sauce pan heat the oil and cook the onion, carrots, and garlic until softened.
Add the roasted peppers, broth, one can of chickpeas, honey, roasted red pepper flakes (if using) salt and pepper.
Bring to a boil, then reduce the heat to a simmer and cook over low heat for 20 minutes.
Taste, and adjust seasonings.
Use a hand wand, or process the soup in batches in your food processor or blender, and puree until smooth.
Add the remaining can of chickpeas, return the soup to the pot, and continue to cook for an additional 10 minutes.
Serve soup warm in individual bowls with a drizzle of extra virgin olive oil, a sprinkling of cracked black pepper, and a little chopped fresh herbs on top.