Chickpea and red pepper soup recipe

A quick and easy, flavourful soup made with chickpeas, red pepper and tahini. Serve with toasted pitta triangles.

15 people made this

IngredientsServes: 4

• 350ml (12 fl oz) chicken stock, divided
• 1 (400g) tin chickpeas
• 2 tablespoons tahini
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 small red pepper, diced

MethodPrep:15min ›Cook:15min ›Ready in:30min

1. In a blender or food processor, blend 1/2 the chicken stock, chickpeas, tahini, mustard, garlic and red pepper until smooth.
2. Transfer the blended mixture to a saucepan over medium heat. Mix in the remaining chicken stock, and cook until heated through.

Tip:

Turn this into a vegan dish by using vegetable stock instead of chicken stock.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (11)

so quick and healthy!!-12 Nov 2011

very nice so healthyserved mine with a tablespoon of fat free fromage frais-17 Aug 2013

by katdell

this recipe needs a little work.I added 2 x's the tahini and 2 tbs of sour crean because it was so thin. I also added some shallots and used a full fire rosted bell pepper. It was not good right off the stove but the next day after the flavors had a chance to marry it was nice. I would add some red pepper flakes next time.-17 Oct 2006