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Smoky Red Pepper and Chickpea Soup
Blended chickpeas create a naturally creamy texture, while smoked paprika elevates every spoonful with bold, warm flavor.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 roasted red peppers chopped (jarred or homemade)
- 1 can 15 oz / 425g chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 4 cups 1 liter vegetable broth
- 1/2 cup 120 ml coconut milk or unsweetened almond milk
- Salt & pepper to taste
- Lemon juice to taste (optional)
- Fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add roasted red peppers, chickpeas, smoked paprika, and cumin. Cook for 2–3 minutes to warm the spices.
- Pour in vegetable broth and bring to a simmer. Let cook for 10 minutes.
- Add coconut milk or almond milk. Blend with an immersion blender until creamy but not completely smooth, leaving some chickpeas partially blended for texture.
- Season with salt, pepper, and a splash of lemon juice if desired.
- Garnish with fresh herbs and serve warm.
Notes
For a thicker soup, blend more chickpeas.
Add cayenne or red pepper flakes for extra heat.
Top with crispy roasted chickpeas for crunch.
Works well with fire-roasted red peppers for deeper smoky flavor.
Nutrition
Calories: 230kcalCarbohydrates: 28gProtein: 8gFat: 9gFiber: 7g
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