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Smoky Red Pepper Chickpea Soup with Lemon Parsley
A gently smoky roasted-pepper and tomato soup with chickpeas, cumin, lemon and a fresh parsley finish.
35 min420 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
420 kcalEstimated 5 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 420 kcal |
| Protein | 16g |
| Carbohydrate | 47.3g |
| of which sugars | 8.5g |
| Fat | 14.9g |
| of which saturates | 4.2g |
| Fibre | 14g |
| Salt | 1g |
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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.
Timer: 6 min