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Last updated: 20 May 2010

Chickpea and Red Pepper Soup

Recipe by: TOBRETH | Photo by: Allrecipes

Chickpea and Red Pepper Soup

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Prep: 15 mins Cook: 15 mins
Serves: 4

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

Recipe provided by:

Allrecipes

Ingredients
(See nutrition)

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

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Preparation method

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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Nutrition

Calories 193.5kcal
Total Fat 6.2g
Saturated Fat 0.9g
Salt 744.7mg
Protein 7.7g

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