Chickpea and red pepper soup
A quick and easy, flavourful soup made with chickpeas, red pepper and tahini. Serve with toasted pitta triangles.
Ingredients
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- In a blender or food processor, blend 1/2 the chicken stock, chickpeas, tahini, mustard, garlic and red pepper until smooth.
- 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 & ratings
Average global rating:
(12)
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)
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