Roasted red pepper & chickpea soup

Print Recipe


Serves 2


  • 2 peppers, cut in half
  • 1 onion, peeled and quartered
  • 4 cloves of garlic
  • 1 tablespoon rapeseed oil
  • Splash apple cider vinegar
  • Salt and pepper
  • 400g tin chickpeas, drained
  • Water
  • 2 teaspoons vegetable bouillon
  • 1 large handful fresh coriander (leaves and stalks), chopped
  • Juice of 1 lime


Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes

Roasted red pepper & chickpea soup

A hearty, wholesome soup is the bomb in the winter months and I like the combination of the light Mediterranean flavours here with the earthy chickpeas. It’s certainly filling and very nutritious and keeps me coming back for more. Feel free to play around with the seasoning… try another squeeze of lime or some more chopped coriander to really make the flavours sing. This, along with salt and pepper, is really what will lift the soup and turn it from a good soup to a fantastic one.


Preheat the oven to 180/350/gas 4.

Place the pepper halves in a roasting tray and drizzle some rapeseed oil and a splash of apple cider vinegar in each. Then put in a clove garlic and a quarter of the onion in each. Season well with salt and pepper. Roast for 30 minutes.

Meanwhile, prepare the chickpeas. Place the drained chickpeas in 700ml water with the vegetable bouillon and bring to the boil. Simmer for 5 minutes and drain retaining 350ml of the cooking water.

When the peppers are ready, carefully removed the green stalks. Add them to the chickpeas along with the 350ml cooking water. Blitz using a hand blender or food processor. Add the coriander leaves and lime juice and blitz again. Season well and taste.



This soup freezes well. I like it as a healthy standby to have in the freezer if I’ve had a very busy day and don’t feel like cooking.”

No Comments

Post A Comment