Chickpea Soup With Red Pepper Salsa Recipe

Name: Chickpea Soup With Red Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup dried garbanzo beans; ⅔ teaspoon ground cumin; ⅓ teaspoon ground mustard; 1 tablespoon sesame seeds; 1 large onion; 1 tablespoon olive oil; 2 large garlic cloves; ½ teaspoon ground ginger; 3 ¼ cups vegetable broth; 1 ¼ cups milk; 12 small red bell pepper; 14 cucumber; 14 large sweet onion; 1 large garlic clove; 1 tomatoes; 1 serrano pepper; ¼ cup cilantro; 1 lemon

Servings: persons

⅔ cup dried garbanzo beans
⅔ teaspoon ground cumin
⅓ teaspoon ground mustard
1 tablespoon sesame seeds
1 large onion
1 tablespoon olive oil
2 large garlic cloves
½ teaspoon ground ginger
3 ¼ cups vegetable broth
1 ¼ cups milk
12 small red bell pepper
14 cucumber
14 large sweet onion
1 large garlic clove
1 tomatoes
1 serrano pepper
¼ cup cilantro
1 lemon

1
Soak the chickpeas overnight or boil them for an hour, drain and rinse.
2
In your soup pan, saute the onion and sesame seeds in the oil until the onions are well browned.
3
Add the garlic, cumin, mustard, and ginger and cook for one minute more.
4
Add the chickpeas and the broth.
5
Stir well to scrape the seasoning from the bottom of the pan where it has likely stuck whilst cooking with the onions.
6
Simmer for about an hour until the chickpeas are soft.
7
While the soup is cooking, finely chop and the salsa ingredients except the lemon.
8
Grate the lemon peel and add the gratings to the salsa.
9
Add the juice from the lemon to the salsa.
10
The salsa should sit for thirty minutes or more for the flavors to meld.
11
Using an immersion blender, blend the soup until smooth.
12
Add the milk and any salt and pepper you deem necessary.
13
Serve the soup with generous helpings of salsa on top.

564

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ⅔ cup dried garbanzo beans, ⅔ teaspoon ground cumin, ⅓ teaspoon ground mustard, 1 tablespoon sesame seeds, and more.

Yes, Chickpea Soup With Red Pepper Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Soup With Red Pepper Salsa

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