| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 351 | 12g | 1.8g | 53g |
| sugars | fibre | protein | salt |
| 10g | 13g | 14g | 1.5g |
As a Maine native and seafood specialist, I don’t often venture into the realm of vegetarian cuisine – enter the Spicy Green Pepper and Chickpea Soup. This vivacious dish is akin to a gust of spicy wind on a blustery New England day. Rich, spicy and warming, it’s a recipe I fell in love with for its powerful flavor profile and health benefits. Not to mention, it’s an delightful break from the seafood that dominates my diet.
A Whisper of the Mediterranean
Despite its departure from my typical seafood focus, this Spicy Green Pepper and Chickpea Soup echoes of dishes popular around the Mediterranean coast. While the spices give it a punchy kick, the chickpeas and vegetables provide a comforting, hearty foundation that feels like home no matter where you’re from. It would fit perfectly on a table next to Panzanella or Ratatouille, two other robust vegetable-centric dishes that bring warmth to your soul and belly.
A Nutritional Powerhouse
The appeal of this soup doesn’t stop at its pleasing flavor. Chickpeas are a fantastic source of protein for those who prefer a plant-based diet. Moreover, they are packed with fiber, which supports a healthy digestion. Bell peppers, particularly green ones, are loaded with vitamins, especially Vitamin C, which gives your immune system a significant boost. This soup is also great for heart health, thanks to the olive oil and its plentiful monounsaturated fats.
Whether you’re experimenting with vegetarian cuisine, looking for a new take on traditional soups, or simply craving something with a bit of spice, the Spicy Green Pepper and Chickpea Soup ought to be on your must-cook list. Delicious, nutritious, and bursting with flavors – it’s a concoction that brings together contrasting elements to create a harmonious taste symphony. This incredible recipe is proof enough that sometimes, even a seafood aficionado like me can’t resist the appeal of a good vegetable soup.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium green bell peppers, diced
- 1 large carrot, diced
- 2 cans (15 oz. each) chickpeas, drained and rinsed
- 1 can (14 oz.) diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- Salt and black pepper to taste
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Method
Step One
Place a large pot over medium heat and add the 2 tablespoons of olive oil. Once the oil is warm, add the diced onion and minced garlic. Sauté until the onion becomes translucent and aromatic, for about 5 minutes.
Step Two
Add the diced green bell peppers and carrot to the pot, continue to cook for another 5 minutes or until the veggies are tender.
Step Three
Add the drained chickpeas, diced tomatoes, ground cumin, red pepper flakes, and cayenne pepper to the pot. Stir well to combine all ingredients. Let this mixture cook together for about 2 minutes to allow the flavors to meld together.
Step Four
Pour in the 6 cups of vegetable broth and stir, making sure that everything is mixed well. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes.
Step Five
After simmering, taste the soup and adjust seasonings with salt and black pepper to your liking. Turn off the heat and stir in the fresh lime juice.
Step Six
Serve the soup hot, garnished with the chopped fresh cilantro. Pair it with a slice of crusty bread, if desired, for a hearty and healthy meal.
