Try chef Cat Cora's recipe for Chickpea and Roasted Pepper Soup, a dinner from her complete seven-day menu.
Servings: Serves 4–6
Ingredients
Directions
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and sauté just for 1 to 2 minutes to bring out the garlic's fragrance. Add the chickpeas and Italian seasoning, mixing well.
Pour in the stock, and reduce the heat to medium low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own red peppers if you already have some roasted). Add the red pepper puree to the soup and simmer for about an hour. Season with salt and pepper before serving.
Pour in the stock, and reduce the heat to medium low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own red peppers if you already have some roasted). Add the red pepper puree to the soup and simmer for about an hour. Season with salt and pepper before serving.
Published 03/11/2009
