Roasted Red Pepper Chickpea Soup

+ • September 18, 2012 • 0 Comments

I think soup is a poor excuse for a meal.  Seriously.  Whenever we had soup for dinner, I felt cheated out of a true culinary experience.  It’s not like I grew up in Vermont or Oregon where soup would probably be appropriate.  I grew up in Hotlanta where you could count on January and February for toasty days that would require heated liquids in a bowl.

Now if that soup was accompanied with a nice warm grilled cheese sandwich then I might make an exception and get over my disappointment.  There is something special about dipping toasted bread with melted cheese into a warm bowl of tomato soup.  It’s like having breaded mozzarella sticks with marinara sauce. Yummmmmmmmm!

I’m almost 32 and I think I’m pretty grown, sexy and awesome.  Thus I feed myself grown, sexy and awesome food.  Food that brings me life and makes me tingle inside is part of my culinary vocabulary. I teach women how to love food and love their bodies.  Being a #WellFed woman is a priority and this soup does exactly that!

I served it with a grown folks, grilled cheese sandwich.  Bread, sliced, juicy heirloom tomatoes, crisp arugula, turkey bacon and goat cheese.  This is how I cook for myself. This is how I serve myself. This is how I remind me that I’m worth it.  This is part of being #WellFed.

Recipe: Roasted Red Pepper & Chickpea Soup

Summary: A creamy soup spiced with cumin and smoked paprika

Ingredients

  • 2 15 oz can garbanzo beans
  • 28 oz unsalted plum tomatoes, peeled and whole
  • 1 12 oz jar of roasted bell peppers
  • 1 small sweet potato, cubed
  • 16 oz chicken or veggie broth (more if you want thinner soup)
  • 3 TB garlic paste or 4 garlic cloves diced
  • 3 TB smoked paprika
  • 2 TB cumin
  • 2 packets sazon
  • salt to taste

Instructions

  1. Bring all ingredients to a boil EXCEPT roasted bell peppers and turn down to med-high heat.
  2. Once sweet potato is cooked through and soft enough to mash, turn down heat to a simmer. and add roasted bell peppers.
  3. Let simmer for approx. 5 minutes
  4. Using a stick blender, blend ingredients until smooth or desired texture
  5. Adjust seasonings to taste
  6. Serve with a dollop of sour cream, greek yogurt or feta cheese
  7. adapted from Bitchin Camero

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Recipe by Eat Consciously. Relate Honestly. Love Abundantly.
Microformatting by hRecipe.

 

Filed in: Recipes

About the Author:

Hi, I'm Shelley, the woman behind Eat Relate Love™. I'm a Harvard + Spelman grad and passionate food lover. I'm known to employ your senses; as the catalyst for you to experience your wellness and inner transformation. It's great to meet you. Care for more of this same experience? Get it delivered. http://bit.ly/wellfed

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