Creamy Roasted Red Pepper Chickpea Soup with Tahini and Feta

Creamy Roasted Red Pepper Chickpea Soup with Tahini and Feta

A chickpea and roasted red pepper soup with creamy tahini and a splash of lemon!

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ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano (optional)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth (or chicken broth)
• 4 roasted red peppers
• 2 (14.5 ounce) cans chickpeas, rinsed and drained
• 2 tablespoon tahini
• 2 tablespoons lemon juice
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic, tomato paste, paprika, and cayenne and cook until fragrant, about a minute.
3. Add the broth, red peppers, and chickpeas, bring to a boil and simmer for 10 minutes, before pureeing in a blender, or food processor or with a stick blender.
4. Mix in the tahini and lemon juice and season with salt and pepper to taste.

Nutrition Facts: Calories 256, Fat 13g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 585mg, Carbs 58g (Fiber 15g, Sugars 13g), Protein 17g

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