Roasted Red Pepper Chickpea Soup

This vegan roasted red pepper chickpea soup is made with healthy, whole food ingredients. This simple plant-based soup recipe is packed with flavor and nutrition. It is vegan, naturally gluten-free, and low in fat.

I love a good soup, especially during the cold months. This fall soup recipe won’t disappoint at giving you a warm escape.

Chickpea Health Benefits

Chickpeas are a great source of fiber, folic acid, and manganese. As a result, chickpeas can help lower cholesterol, improve blood sugar levels, and detoxify sulfites. If you are starting out with dried chickpeas, visually inspect them to remove any debris, dirt, or damaged beans. After you inspect them, rinse the beans under cool running water.

Dried chickpeas are best soaked before cooking to lessen the cooking time and make them easier to digest. You can cook chickpeas on the stovetop or in a pressure cooker. To cook on the stove, add 3 to 4 cups of water or broth for each cup of dried beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, skim it off. Chickpeas generally take about 2 to 2 and a half hours to become tender. In the pressure cooker, the chickpeas can take about a half hour to prepare.

This is a great opportunity to use those dried beans in your pantry! It takes longer to cook, but it is totally worth it!

Vegetable Broth

I used my simple vegetable broth recipe as a starting point for this recipe. However, because I was cooking several different recipes, I used a bunch of kitchen scraps, such as broccoli and cauliflower stems, butternut squash and sweet potato peels, and kale stems in the broth. Doing so added additional flavor and nutrients. You can use store-bought vegetable broth but making your own is super simple.

What to Serve with Roasted Red Pepper Chickpea Soup

Because the roasted red pepper chickpea soup is loaded with protein, it could be a meal replacement. You can serve this soup with garlic confit toast or a side salad.

Ingredients

• olive oil
• 5 garlic cloves
• 1 yellow onion
• salt to taste
• pepper to taste
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 6 cups vegetable stock
• 4 cups of water
• 1 cup of dried chickpeas
• 6 large red bell pepper
• 1 red chili pepper (optional)
• red chili flakes (optional)

How to make Roasted Red Pepper Chickpea Soup

In a large pot, heat olive oil and sauté garlic and onions.

Once fragrant, add in chickpeas. Season with salt, pepper, ground coriander, and cumin. Cook for 5 minutes.

Add 6 cups of vegetable stock and 4 cups of water. You need this much liquid to cook the chickpeas until they are tender. Bring to a boil, then let simmer for about three (3) hours or until the chickpeas are soft.

Meanwhile, preheat oven to 425° Fahrenheit.

@sundaysatts Roasted Red Pepper Chickpea Soup | Fall soup recipe This vegan roasted red pepper chickpea soup is made with healthy, whole food ingredients. This simple plant-based soup recipe is packed with flavor and nutrition. It is vegan, naturally gluten-free, and low in fat. Looking for something to do with those dried beans in your pantry? Check out this recipe. Full recipe and instructions available at https://sundaysatts.com/roasted-red-pepper-chickpea-soup/ #glutenfree #glutenfreerecipes #glutenfreeeats #recipes #dinnerrecipes #vegan #veganrecipes #glutenfreevegan #foodtiktok ♬ Food – Densky9

On a baking sheet, add all your peppers. You can cut them in half at this point and remove the seeds, or you can roast them whole. While I roasted mine whole, it probably would’ve been easier to remove the seeds before. Roast until browned and tender (about 15-20 depending on the size of the peppers).

Remove from oven and let them cool. Then remove the skins and seeds (if necessary) from the peppers and set aside.

Once the chickpeas are ready, blend the chickpeas and roasted peppers until you’ve reached your desired consistency. You may not need all the liquid from cooking the chickpeas, but it is great to have it on hand if you want a thinner soup. You may have to do this in batches if you are using a blender/food processor because you don’t want to over fill it!

Once smooth, return the soup to the pot to reheat.

Want more soup recipes?

Creamy Chicken & Mushroom Soup

Potato Leek Soup

Carrot Ginger Soup