Spicy Red Pepper Soup with Crispy Chickpeas
PREP 15 MIN•COOK 30 MIN
DF
EF
GF
VE
V
Number of servings
2
1 can of chickpeas (14 oz can) drained & rinsed
1⁄2 spray olive oil
salt & pepper, to taste
1⁄8 cup (20g) whole almonds
1 1⁄2 garlic cloves skin on
1⁄2 tsp smoked paprika
1⁄2 cup (100g) dried split red lentils well rinsed
3⁄4 cup (188ml) water
225g roasted red bell peppers, in brine drained (or 3 roasted & peeled red bell peppers)
1⁄2 can of crushed tomatoes (14 oz can)
1 cup (250ml) vegetable stock
1⁄2 tbs red wine vinegar or other vinegar (optional)
1⁄2 tsp harissa powder
1 1⁄2 sprigs of parsley leaves picked (optional)
Preheat oven to 355°F/fan-forced 325°F and line a baking sheet with baking paper.
Dry half of the chickpeas with paper towel and spread over the sheet. Spray lightly with oil and season with salt and pepper. Add almonds and garlic to the corner of the sheet. Place sheet in the oven and bake for 10 minutes or until almonds smell toasty.
Remove almonds and garlic from the sheet and set aside. Return chickpeas to the oven, and increase temperature to 445°F/fan-forced 415°F. Continue to cook for a further 10-15 minutes or until chickpeas are crispy. Remove from oven and immediately toss with paprika, set aside.
At the same time, place lentils and water in a saucepan, season with salt and bring to the boil. Simmer for 5-8 minutes or until tender. Drain and set aside.
Combine bell peppers, almonds, skinned garlic, tomatoes and unroasted chickpeas in a food processor and blend until smooth.
Transfer puree to a large saucepan, add drained lentils, stock, vinegar and harissa and bring to a gentle simmer over medium heat. Adjust seasoning to taste.
Divide soup between bowls and scatter over roasted chickpeas and parsley to serve.
Energy (kJ)
1872 kJ / 446 cals
Protein
24.9 g
Fat
10.2 g
Sat. Fat
1.6 g
Carbs
54.1 g
Sugar
11.5 g
Fiber
14 g
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