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 2 Tbsp. olive oil1 medium yellow onion , finely chopped1 clove garlic , minced2 cans (15 ounces each) chickpeas , drained1 Tbsp. Italian herb seasoning4 cups water or chicken stock or vegetable stock1 jar (12 ounces) roasted peppers , cut into thin strips1 tsp. kosher salt1/2 tsp. pepper
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.