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.
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Reviews and Ratings
Global Ratings:
(12)
Reviews in English (11)
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
when you use everyone's suggestions to spice it up a tad, this recipe turns out delicious. good for you and delicious is a great combo. - 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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