Discover the delight of Chickpea Soup with Tomatoes and Roasted Bell Pepper, where convenience meets flavor in a symphony of spices and textures. This gem shines for its quick prep, versatile pantry staples, and a nutritious profile that makes it a guilt-free indulgence. Perfect for those seeking a comforting meal that’s as easy to make as it is satisfying.
This chickpea soup with tomatoes and roasted bell pepper is crafted for those who appreciate a nourishing meal without the lengthy preparation.
With a preparation time of just 5 minutes and a cooking span of 25 minutes, this soup brings together the hearty goodness of chickpeas, the tangy flavor of tomatoes, and the smoky richness of roasted bell peppers.
Enhanced with a blend of spices like cinnamon, cumin, paprika, turmeric, and chili flakes, and an optional dash of pomegranate sauce for a unique twist, it’s a dish that uses common ingredients to create an uncommonly satisfying experience.
You’ll love how this recipe caters to your need for efficiency and taste, using ingredients that are likely already in your pantry.
Get ready to savor a dish that promises to be a delightful addition to your culinary repertoire.
🥰 Why You Will Love This Recipe?
- Quick and Easy: With just 5 minutes of prep time and 25 minutes of cooking, this recipe is perfect for busy weeknights or when you need a nutritious meal without spending hours in the kitchen.
- Versatile Ingredients: Utilizing pantry staples like canned chickpeas, tomatoes, and spices, this recipe is not only budget-friendly but also adaptable based on what you have on hand. Plus, the suggestions for ingredient substitutions and additions mean you can customize the soup to your taste or dietary needs.
- Nutrition-Packed: This soup is loaded with proteins from chickpeas and vitamins from roasted bell peppers and tomatoes, making it a healthy option that doesn’t sacrifice flavor for nutrition.
- Comforting and Flavorful: The combination of spices, the creaminess of blended chickpeas, and the optional nutritional boost from added greens make this soup not just a meal but a comforting experience. Its rich, deep flavors are sure to satisfy any palate.
- Meal Prep Friendly: Easy to store and reheat, this soup is ideal for meal prepping. It can be made in advance, frozen, and enjoyed later, saving time while ensuring you have a delicious and healthy meal ready whenever you need it.
🥘 Ingredients And Substitutes
- Canned Chickpeas are the heart of this soup, providing texture, protein, and a creamy base. If your pantry is out of canned chickpeas, cooked lentils or white beans make great substitutes, offering similar nutritional benefits and a hearty texture to the soup.
- Canned Tomatoes lend acidity and depth, enriching the soup’s base with a tangy flavor. Fresh diced tomatoes or tomato sauce can be used in their place, adjusting the liquid content slightly to achieve the desired consistency.
- Roasted Bell Peppers add a smoky sweetness that balances the dish. If you’re short on roasted bell peppers, fresh bell peppers sautéed until soft or jarred marinated peppers could serve as a good swap, still delivering that desired sweet and charred profile.
- Onion acts as a foundational element, offering sweetness and depth to the flavor base. Shallots or leeks are excellent alternatives, providing a similar mild and slightly sweet taste that complements the other ingredients.
- Garlic Cloves contribute a pungent depth, enhancing the overall savoriness of the soup. In a pinch, garlic powder or minced jarred garlic can be used, keeping in mind that a little goes a long way when substituting for fresh garlic.
- Pomegranate Sauce introduces a unique, tangy sweetness that contrasts the warm spices. Balsamic glaze or a reduction of cranberry juice offers a similar tartness and depth, adding an intriguing layer of flavor to the soup.
- Spices (Cinnamon, Cumin, Paprika, Turmeric, Chili Flakes) create the soup’s signature warmth and complexity. If you’re missing any of these, consider using a curry powder or garam masala as a comprehensive substitute, which can provide a similar aromatic and spicy character to the dish.
🏆 Expert Tips. What To Pay Attention To?
- Quality of Ingredients: Start with the best quality canned chickpeas and tomatoes you can find, as these form the base of your soup. The better the quality, the richer and more robust your soup will be. For the roasted bell peppers, consider roasting fresh peppers for a deeper flavor, although store-bought jars work well for saving time.
- Spice Blend: The unique character of this soup comes from its spice blend. Toasting your spices in a dry pan for a minute before adding them to the soup can unlock deeper flavors and aromas, making your dish stand out.
- Pomegranate Sauce: While optional, a drizzle of pomegranate sauce can add a delightful sweet and tangy contrast to the warmth of the spices. If you don’t have pomegranate sauce, a squeeze of lemon juice works as a great alternative, adding brightness to the dish.
- Simmering Time: Allow the soup to simmer gently. This melds the flavors together beautifully. If time permits, letting it simmer a bit longer than suggested can deepen the flavors even more, just ensure to adjust the liquid level as needed.
- Adjusting Consistency: The soup’s consistency can be easily adjusted to your liking. For a thicker soup, mash some of the chickpeas directly in the pot. If you prefer a thinner consistency, simply add a bit more water or vegetable broth.
- Serving Suggestions: Enhance your serving with a sprinkle of fresh herbs like cilantro or parsley. A dollop of yogurt or a swirl of olive oil can also add a creamy texture and a richer flavor profile.
👩🍳 Step-By-Step Directions
Chop the onion and garlic into small cubes, add a pinch of salt, and cook them in oil for about 5 minutes over medium heat until they soften slightly.
Then add turmeric, paprika, cumin, and chili flakes.
Continue cooking with the spices for about 30 seconds so they start to release their aroma but do not burn, then add the roasted bell pepper strips.
Next, add the canned tomatoes and cook on low heat, covered, for about 10 minutes.
After the tomatoes have cooked a bit and their flavor has intensified, add the pomegranate molasses, mix and taste, adding a little more salt and pepper to taste.
Using an immersion blender, blend the soup until it becomes smooth and creamy.
After blending well, add a little water to adjust the soup’s thickness.
Add cinnamon and the canned chickpeas, then cover and let it simmer on low heat for about 10 minutes.
Now the soup is ready to be served. I recommend eating it hot, garnished with a bit of aromatic herbs for color and an added burst of flavor. Also, a slice of bread will pair wonderfully with this delicious soup.
Serving Suggestions
- Crusty Bread on the Side: A slice of warm, crusty bread serves as the perfect vehicle for soaking up this hearty soup. The bread’s crunch and warmth contrast beautifully with the soup’s spice-infused broth, making every bite a delightful experience.
- Topped with Fresh Herbs: Sprinkle freshly chopped cilantro or parsley over your bowl just before serving. These herbs not only add a pop of color but also introduce a fresh, aromatic flavor that brightens the soup’s deep, savory notes.
- A Swirl of Cream or Yogurt: For a touch of creaminess, add a swirl of coconut cream or a dollop of Greek yogurt. This not only adds a visual appeal with its contrasting white against the soup’s rich color but also introduces a creamy texture that balances the spices.
- Toasted Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top for a crunchy texture. Their nutty flavor complements the soup’s earthy spices, adding an interesting bite and a boost of nutrition.
- Grilled Cheese Sandwich: Serve your soup with a grilled cheese sandwich for a comforting and satisfying meal. The melted cheese and toasted bread make a perfect pair for the flavorful broth, creating a classic comfort food experience.
- Side Salad with a Tangy Dressing: Accompany your soup with a light, tangy side salad. Opt for greens like arugula or spinach, dressed with a vinaigrette that echoes the soup’s acidity, such as a lemon or pomegranate dressing. This adds a refreshing contrast to the warm, spiced soup.
♻️ Answering Your Questions:
Can I Make This Soup in Advance?
Absolutely! This Chickpea Soup with Tomatoes and Roasted Bell Pepper is perfect for meal prep. It tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy, simply reheat it on the stove over medium heat until it’s warm throughout.
How Can I Store Leftover Ingredients?
Storing leftover ingredients properly ensures they stay fresh and ready for your next cooking adventure. Canned chickpeas and tomatoes can be transferred to airtight containers and refrigerated for up to a week. Roasted bell peppers should be kept in their original jar in the fridge if store-bought, or in an airtight container if homemade. Spices should be stored in a cool, dry place to maintain their potency.
Is This Soup Freezable?
Yes, this soup freezes beautifully. Pour cooled soup into a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to add a little water or broth when reheating to adjust the consistency.
Can I Add Meat to This Soup?
Certainly! While this recipe is designed to be vegetarian, it can easily be adapted for meat lovers. Adding diced cooked chicken or beef can turn this into a heartier meal. Just make sure to add the meat towards the end of cooking to heat it through without overcooking it.
What Can I Do with Leftover Soup?
If you find yourself with more soup than you can eat, there are a few options. Aside from freezing, consider sharing with a friend or neighbor. Another idea is to transform it into a new meal by adding additional ingredients like pasta, rice, or more vegetables the next day to mix things up.
📋 Recipe Card:
Chickpea Soup with Tomatoes and Roasted Bell Pepper
Ingredients
- 1 can Chickpea 15.5 oz
- 1 can Canned Tomatoes 28 oz
- 2 pieces Roasted bell peppers
- 1 piece Onion medium
- 2 cloves Garlic
- 1 tablespoons Olive Oil
- 1 tablespoons Pomegranate Sauce optional
- 1 stick Cinnamon
- ½ teaspoons Cumin
- ½ teaspoons Paprika
- 1 teaspoons Turmeric
- Chili Pepper Flakes to taste
- Salt to taste
- Black Pepper to taste
Instructions
- Chop the onion and garlic into small cubes.
- Cook them with a pinch of salt in oil over medium heat until they soften slightly, about 5 minutes.
- Add turmeric, paprika, cumin, and chili flakes, and continue cooking for about 30 seconds to release their aroma without burning.
- Introduce roasted bell pepper strips to the mix.
- Incorporate canned tomatoes and let them simmer on low heat, covered, for around 10 minutes.
- Once the tomatoes have deepened in flavor, stir in pomegranate molasses and season with more salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth and creamy.
- If needed, add a bit of water to achieve your desired soup thickness.
- Add cinnamon and canned chickpeas, then cover and simmer on low heat for about 10 minutes.
- Serve the soup hot, garnished with aromatic herbs and accompanied by a slice of bread.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Blending for Creaminess: For a creamier texture, blend half of the soup using an immersion blender or standard blender. Be sure to allow steam to escape if using a standard blender to prevent pressure from building up. This technique thickens the soup, adding a silky smooth consistency without additional cream.
- Adjusting Liquid Quantity: Depending on your preference for soup thickness, you may need to adjust the amount of water or vegetable broth. Start with less liquid and add more as needed to achieve your desired consistency.
- Spice Variations: Feel free to experiment with different spices according to your taste. Adding a bay leaf during cooking can introduce a subtle layer of flavor. A pinch of saffron can also add an exotic touch and a beautiful color to the dish.
- Serving Size Adjustments: Although this recipe is designed for a single serving, it can easily be doubled or tripled to serve more people or to ensure leftovers. Simply multiply the ingredients accordingly and follow the same cooking instructions.
- Nutritional Boost: For an extra nutritional boost, consider adding spinach or kale during the last few minutes of cooking. These greens will wilt down and add vitamins and minerals to your soup without altering the flavor profile significantly.
- Alternative Sweeteners: If you’re substituting pomegranate sauce and prefer a hint of sweetness, consider adding a teaspoon of honey or maple syrup. This can balance the acidity of the tomatoes and complement the spices well.
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