Smoky Mediterranean Chickpea Soup with Roasted Red Peppers
A vibrant, nutrient-dense Mediterranean-inspired soup that marries the sweetness of roasted red peppers with the earthiness of chickpeas. This hearty vegetarian dish is thickened by a velvety pepper puree and finished with a bold touch of smoked paprika. It is a perfect pantry-staple meal that is satisfying, quick to prepare, and even more delicious the next day as the flavors continue to meld.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
12 ounces jarred roasted red peppers, drained
4 cups vegetable broth
2 cans (15 oz each) chickpeas, drained and rinsed
1/2 cup dry farro
Salt and black pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened and translucent, about 5 minutes.
Stir in the garlic, smoked paprika, and cumin, cooking for 1 minute until fragrant.
Place the roasted red peppers into a blender with 1 cup of vegetable broth and pulse until smooth.
Pour the pepper puree and remaining broth into the pot with the onions.
Add the chickpeas and farro to the pot.
Bring the soup to a gentle simmer, then cover and cook for 20-25 minutes, or until the farro is tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon standing, add a splash of water or broth when reheating. Farro can be substituted with quinoa for a gluten-free option or barley if desired.