Spanish red pepper and chickpea soup

Ingredients

1 15-oz BPA-free can chickpeas, drained and rinsed
1 12-oz jar roasted red peppers, drained and chopped
1 1/2 cups low-sodium chicken broth
1/2 cup roughly chopped red onion
1 large clove garlic, roughly chopped
1/2 tsp smoked paprika
¼ tsp each sea salt and ground black pepper
3 tbsp extra-virgin olive oil, divided
2 tbsp finely chopped preserved lemon
3 tbsp chopped fresh cilantro or parsley red pepper flakes, optional

Preparation

1. In a blender, purée chickpeas, red peppers, broth, onion, garlic, paprika, salt and black pepper. With blender running, add 2 tbsp oil in a steady stream.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Divide soup among bowls; drizzle with remaining 1 tbsp oil and top with preserved lemon and cilantro. Sprinkle with pepper flakes (if using).

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Nutrition Information