Spicy Red Pepper and Chickpea Soup

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This soup, spiked with blistery sauce, features chickpeas 2 ways -- blended in, and arsenic a roasted topping.

The fried chickpeas tin beryllium kept successful an airtight instrumentality astatine country somesthesia for up to 3 days. The finished crockery tin beryllium frozen (preferably without the fried chickpea garnish) for up to 6 months; defrost and reheat earlier adding the fried chickpeas.

Ingredients

measuring cup

Servings: 6 (makes astir 9 cups)

3 1/2 cups cooked oregon no-salt-added canned chickpeas, drained and rinsed (from 2 15-ounce cans)
6 tablespoons extra-virgin olive oil, positive much for drizzling
1 spoon kosher salt, oregon much arsenic needed
Pinch Spanish smoked paprika (pimenton)
1 yellowish onion, chopped
2 ample cloves garlic, chopped
1/2 spoon crushed reddish capsicum flakes
1/2 spoon cumin seed
1/4 spoon freshly crushed achromatic pepper
1 1/2 pounds reddish doorbell peppers (about 4 small-to-medium peppers), stemmed, seeded and chopped
2 tablespoons caller citrus juice
1 tablespoonful achromatic miso
1 1/2 tablespoons Sriracha oregon different blistery sauce
1 spoon finely grated citrus zest
4 cups low-sodium oregon no-salt-added rootlike broth, homemade oregon store-bought (see related recipe)
1 1/2 cups cooked achromatic rice
1/4 cupful loosely packed parsley leaves, for garnish

Nutritional Facts

Per serving

Calories
390
Fat
17 g
Saturated Fat
3 g
Carbohydrates
52 g
Sodium
390 mg
Protein
11 g
Fiber
11 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Smith & Deli-cious: Food From Our Deli (That Happens to Be Vegan)," by Shannon Martinez and Mo Wyse (Hardie Grant Books, 2018).

Tested by Joe Yonan.

Published October 14, 2018

Updated March 16, 2026