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Lunch recipe

Smoky Red Pepper Chickpea Soup with Lemon Parsley

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A gently smoky roasted-pepper and tomato soup with chickpeas, cumin, lemon and a fresh parsley finish.

Start planningStart cookingIngredients
35 min420 kcal4 base servingsLunchVeganBatch FriendlyFamily FriendlyFilling Lunch
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Recipe and nutrition estimates

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Focus ingredients: roasted red peppers, chickpeas, chopped tomatoes, fresh parsley

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Blend only three quarters smooth so the soup stays hearty enough for lunch.

Smoky Red Pepper Chickpea Soup with Lemon Parsley plated and ready to serve.

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Ingredients

What you need

  • 460g roasted red peppers
  • 800g chickpeas
  • 400g chopped tomatoes
  • 750ml vegetable stock
  • 2 onions
  • 3 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 lemon
  • 20g fresh parsley
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

You'll also need

large saucepan, frying pan, stick blender, knife

Method

Step by step

Up to 8 clear steps
  1. Smoky Red Pepper Chickpea Soup with Lemon Parsley cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Thinly slice the onions, grate the garlic and drain the roasted red peppers. Drain and rinse the tinned chickpeas, then set one quarter aside for the topping.

    6 min
  2. Smoky Red Pepper Chickpea Soup with Lemon Parsley cooking step 2: Soften the onions.
    Step 2

    Soften the onions

    Heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add the onions with 0.5 teaspoon salt and cook for 7 to 8 minutes until soft and lightly golden, stirring twice.

    8 min
  3. Smoky Red Pepper Chickpea Soup with Lemon Parsley cooking step 3: Build the smoky base.
    Step 3

    Build the smoky base

    Stir in the garlic, smoked paprika and ground cumin for 1 minute until fragrant. Add the roasted red peppers, chopped tomatoes, three quarters of the chickpeas and vegetable stock.

    2 min
  4. Smoky Red Pepper Chickpea Soup with Lemon Parsley cooking step 4: Simmer and blend.
    Step 4

    Simmer and blend

    Bring to the boil, reduce to a gentle simmer and cook uncovered for 12 minutes. Blend until mostly smooth with a stick blender, leaving a little texture from the chickpeas and peppers.

    14 min
  5. Smoky Red Pepper Chickpea Soup with Lemon Parsley cooking step 5: Crisp the chickpeas.
    Step 5

    Crisp the chickpeas

    While the soup simmers, heat the remaining 1 tablespoon olive oil in a frying pan over a medium-high heat. Add the reserved chickpeas with 0.25 teaspoon salt and half the black pepper; fry for 5 to 6 minutes until dry and lightly crisp.

    6 min
  6. Smoky Red Pepper Chickpea Soup with Lemon Parsley cooking step 6: Finish with lemon.
    Step 6

    Finish with lemon

    Finely chop the parsley. Stir 1 tablespoon lemon juice, half the parsley, the remaining 0.25 teaspoon salt and remaining black pepper into the soup, then taste. Ladle into bowls and top with the crisp chickpeas and remaining parsley.

    3 min