Chickpea and Red Capsicum Soup
(3)
30 minutes
A quick and easy, flavourful soup made with chickpeas, red capsicum and tahini. Serve with toasted pita triangles.
TOBRETH
15 people made this
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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