Chickpea and Red Capsicum Soup

    Chickpea and Red Capsicum Soup


    15 people made this

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

    Serves: 4 

    • 1 1/2 cups chicken stock
    • 400g tin chickpeas
    • 2 tablespoons tahini
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, crushed
    • 1 small red capsicum

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a food processor, blend 1/2 the chicken stock, chickpeas, tahini, mustard, garlic and capsicum until smooth.
    2. Transfer the puree to a saucepan and add the remaining chicken stock. Simmer 5 minutes.


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

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    Reviews (4)


    Used different ingredients. This soup is really yummy, but the recipe as is tastes like hummus. I added red capsicum flakes, curry powder, cumin, and lime juice to taste which gave it a great kick. - 29 Sep 2008


    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 capsicum. It was not good right off the stove but the next day after the flavours had a chance to marry it was nice. I would add some red capsicum flakes next time. - 29 Sep 2008


    I loved this soup! High protein, high fibre, only 3 Weight Watchers points for a cup-and filling too! - 29 Sep 2008

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