Think cozy sweater weather in a bowl! This creamy, smoky red pepper and chickpea stew is hearty without being heavy—and weeknight-friendly without being boring.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika (or regular paprika if that's what you have)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional for a little kick)
- 1 (12 oz) jar roasted red peppers, drained and chopped (or 2 fresh red bell peppers, roasted and peeled)
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups vegetable broth (can substitute chicken broth if not vegetarian)
- 1/2 cup full-fat coconut milk (can substitute heavy cream or half-and-half)
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- Juice of half a lemon
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the diced onion and sauté until softened and golden, about 5–6 minutes.
- Toss in the minced garlic, smoked paprika, cumin, and red pepper flakes. Stir for about 30 seconds until fragrant—your kitchen will smell amazing!
- Add the chopped roasted red peppers, chickpeas, tomato paste, and broth. Bring everything to a gentle boil, then reduce heat and let it simmer for 10 minutes.
- Use an immersion blender to blend the soup partially—leave a few chunks for texture. No immersion blender? A regular blender works too—just let it cool a bit before blending and be careful with the hot liquid.
- Stir in the coconut milk and simmer for another 5 minutes. Add salt, pepper, and lemon juice to brighten it all up.
- Ladle into bowls and top with fresh chopped parsley or basil. Serve with crusty bread or over rice if you want to stretch it further!
Servings: 4
Nutrition
- calories: 290
- protein: 8
- carbs: 30
- fat: 16
- fiber: 7
- sugar: 5