Chickpea and red pepper soup

    30 min

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

    17 people made this

    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 & ratings
    Average global rating:

    Reviews in English (11)


    so quick and healthy!!  -  12 Nov 2011


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


    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  (Review from Allrecipes US | Canada)