Chickpea and red pepper soup

    Chickpea and red pepper soup


    13 people made this

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

    Serves: 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

    Prep: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.


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

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    Reviews (2)


    so quick and healthy!! - 12 Nov 2011


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

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