Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
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.
DOWNLOAD OR PRINT RECIPE HERE.
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.”
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