This vegan roasted red pepper chickpea soup is only a few ingredients but doesn’t sacrifice flavor. Hummus is our secret weapon in this plant-based soup recipe.
I thought writing a 5-ingredient recipe cookbook would be a breeze and, in a way, they are much easier than more complex recipes. But they still present their own challenges. It can be really difficult to get those big, bold flavors from just a few ingredients. And the last thing I want to do is put out a cookbook with insipid, flavorless recipes.
I’ve been really trying to squeeze out as much flavor from these five little ingredients imaginable.
In this dish, I made a charred red pepper broth with roasted garlic. Paired with chickpeas and hummus, this little soup packs a serious punch and store bought hummus makes an ultra creamy plant-based broth.
What are the five ingredients in this roasted red pepper chickpea soup?
- Sweet red peppers
- Shallot
- Garlic
- Chickpeas
- Hummus
In this plant-based soup recipe (and in the cookbook), I also offer suggestions for amping up the flavors by way of optional garnishes. The core recipe only has five ingredients, but in this case, you can add a few garnishes to take the recipe even further. In my case, I used basil and silk chili flakes to finish this vegan red pepper chickpea soup.
Looking for more vegan recipes? Check my archives!
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Roasted Red Pepper Chickpea Soup
Equipment
- Baking sheet
- Aluminum foil
- Food processor
- Large pot
Ingredients
- 3 tablespoons neutral oil divided
- 1 ½ pounds sweet red peppers stems removed
- 2 shallots peeled and quartered
- 1 head of garlic top cut off, and cloves left in the paper
- 3 15- ounce cans chickpeas drained and rinsed
- 8 ounces store-bought hummus
- 5 cups water
- 2 teaspoons sugar optional
- Salt and pepper to taste
Optional garnishes:
- Basil leaves or minced parsley
- Silk chili flakes
- Extra virgin olive oil
Instructions
Preheat oven to 425ºF.
Roast the peppers:
- Arrange the peppers and shallot quarters on a baking sheet. Place the garlic head on a piece of foil and drizzle with 1 tablespoon oil. Wrap the garlic in the foil and place it on the baking sheet. Drizzle a tablespoon of oil over the peppers and shallot. Season with salt and pepper.
- Transfer to the oven for 20–30 minutes or until the peppers are well-charred and very soft.
Puree the peppers:
- Remove the garlic from the foil and carefully pop out the cloves. Transfer to a food processor or blender along with the peppers and shallots. Add 1/2 cup water. Blend until completely smooth and set aside.
Prepare the soup:
- Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add the chickpeas and season with salt. Cook for 5 minutes.
Simmer the soup:
- Pour the red pepper puree over the chickpeas and add the remaining 4 1/2 cups water. Season with salt, pepper, and sugar if needed. Bring to a boil. Add the hummus and then reduce heat and simmer for 20 minutes, mashing the hummus into the sides of the pot to help it melt into the soup—taste and season to your preferences.
To serve:
- Ladle the chickpea soup into shallow bowls. Enjoy as-is or garnish with basil or parsley, along with a drizzle of extra virgin olive oil and a shake of silk chili flakes. Enjoy!
Hi what can I use in place of the hummus? this soup looks so yummy
You could skip the hummus! Or use whatever you like to add a bit of creaminess–try coconut milk for vegan or a splash of heavy cream at the end.
thank you I will try that today!