in Soup Recipes

Paprika and chickpea soup

updated

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Ingredients for 2 servings:

  • 500 g bell pepper(s), red
  • 150 g chickpeas from the can
  • 200 ml vegetable stock
  • 2 onions, red
  • 15 g ginger
  • 1 clove(s) garlic
  • 1 pinch of cinnamon powder
  • 1 tsp curry powder
  • salt and pepper
  • chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the onions and garlic, wash the bell peppers, roughly chop everything, and fry. Deglaze with vegetable stock. Add the chickpeas and finely chopped ginger and simmer for 20 minutes. Then season with the spices and puree.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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