Chickpea and Red Capsicum Soup
Chickpea and Red Capsicum Soup
A quick and easy, flavourful soup made with chickpeas, red capsicum and tahini. Serve with toasted pita triangles.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- In a food processor, blend 1/2 the chicken stock, chickpeas, tahini, mustard, garlic and capsicum until smooth.
- Transfer the puree to a saucepan and add the remaining chicken stock. Simmer 5 minutes.
Tip:
Turn this into a vegan dish by using vegetable stock instead of chicken stock.
Similar Recipes
Recently Viewed
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
Write a review