Chickpea and Red Pepper Soup with Quinoa
Chickpeas are a great source of plant-based protein and are commonly used in Mediterranean and Middle Eastern cuisines.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Chickpeas
- 1 medium Red bell pepper
- 1 cup Quinoa
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until fragrant and translucent.
- Add diced red bell pepper, cumin, and paprika. Cook for a few minutes until the bell pepper softens.
- Rinse and drain the chickpeas, then add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Meanwhile, cook quinoa according to package instructions.
- Once the soup has simmered, use an immersion blender to blend about half of the soup until creamy. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Stir in cooked quinoa, lemon juice, salt, and black pepper. Cook for another 5 minutes.
- Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.