Description
A vibrant, nutrient-dense soup that celebrates the natural sweetness of oven-charred red peppers and mellow, slow-roasted garlic. This plant-based dish is enhanced by earthy harissa-spiced chickpeas, providing a satisfying, smoky flavor profile. Perfect for a restorative weeknight dinner, this soup is refined yet simple to execute, offering a sophisticated Mediterranean-inspired experience that leaves you feeling energized and nourished.
Ingredients
2 cups cooked chickpeas, drained
1 tbsp extra virgin olive oil (for chickpeas)
2–3 tsp harissa paste
1 whole head of garlic
2 tbsp extra virgin olive oil (for soup base)
1 small red onion, diced
3 cups roasted red peppers, chopped
1 tsp smoked paprika
4 cups vegetable broth
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic, drizzle with a little oil, wrap in foil, and roast for 35-40 minutes until tender.
Meanwhile, toss chickpeas with 1 tbsp olive oil, harissa, and salt on a baking sheet; roast for 20 minutes until crisp.
Heat 2 tbsp olive oil in a pot over medium heat, add the onion, and sauté until softened.
Add the roasted red peppers and the squeezed roasted garlic cloves to the pot.
Pour in the vegetable broth and smoked paprika, then bring to a gentle simmer for 10 minutes.
Use an immersion blender to process the soup until completely smooth and velvety.
Serve in bowls topped with the crispy harissa chickpeas and fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup is too thick after refrigerating, add a splash of vegetable broth when reheating.
You can garnish with a drizzle of tahini for extra creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg