Fall is here, and it’s time for rich, warm, comforting dishes. And while everyone else is roasting butternut squash for soup, I decided to do something different. Roasted Red Pepper and Chick Pea Soup is rich, velvety, and packs a subtle kick. Red Peppers are roasted and cooked with chick peas, garlic, cumin, and cayenne pepper.

The first step is to roast the red peppers. Simply slice each pepper with vertical cuts until you get three-four even sides. Then drizzle with olive oil and season with salt and pepper.

Roast in the oven at 425 degrees for about 30 minutes, until the edges have slightly charred and skin begins to blister and peel. Once peppers have cooked, cover them in foil and let rest for 10 minutes to help steam the skin off.

Begin by cooking onions in olive oil and butter, then add garlic and fry for about a minute before adding tomato paste. Cook tomato paste for about five minutes and add chick peas, cumin, cayenne pepper, salt, pepper, and chopped parsley. Toss for two to three minutes before adding 3 cups chicken stock, then bring to simmer for five minutes before removing from heat.

Carefully transfer contents of pot to a blender and liquify until smooth consistency is achieved. Then transfer back to original pot and add final cup of chicken stock. Stir well and check for seasoning. Re-season if necessary and serve!

Ingredients

2 red peppers

2 tablespoons olive oil plus two more

salt

pepper

2 tablespoons butter

1 yellow onion (large dice)

2 cloves garlic (minced)

2 tablespoons tomato paste

1 15 oz can chick peas (rinsed and drained)

handful parsley (chopped)

2 teaspoons cumin powder

1 teaspoon cayenne pepper

1 teaspoon salt plus one more

3 cups chicken stock plus one more

Method

Pre-heat oven to 425 degrees. Cut red peppers vertically on each side, then drizzle with olive oil, season with salt and pepper, toss, and spread over baking sheet. Roast in oven for 30 minutes, flipping halfway through. In the meantime, prepare the onions, garlic, and parsley. Heat up 2 tablespoons olive oil with two tablespoons butter at medium temperature in large pot. Once oil is hot, toss in onions and cook until slightly caramelized. Add garlic and cook for about a minute. Then add tomato paste and cook for five minutes. Once tomato paste as cooked, toss in chick peas and parsley and cook for two-three minutes. Then add 3 cups chicken stock and bring to a simmer for five minutes. Remove from heat and set aside.

Once red peppers have cooked, remove from oven and cover with foil for five-ten minutes to help loosen the skin. Peel away skin and reserve tender flesh for later.

Transfer contents of soup pot to a blender and puree, then liquify until soup is very smooth. Fold in red peppers and puree again until soup is smooth. Transfer soup back to pot and add final cup of chicken stock. If soup is still too thick, simply add water to thin it. Season with 1 teaspoon salt and 1/2 teaspoon pepper or more to taste. Check for seasonings and re-season if necessary. Serve with toasted pita bread and enjoy!

This soup is velvety, rich, and incredibly flavorful. Cumin and red chilie powder give it an undertone of heat while roasted red peppers add a touch of sweetness. Serve with toasted pita or crusty bread.

Ingredients (Serves 4)

2 red peppers (tops removed)

2 tablespoons olive oil

1 yellow onion (large dice)

2 cloves garlic (minced)

2 tablespoons tomato paste

1 15 oz can chick peas (drained)

2 teaspoons cumin

1/2 teaspoon cayenne pepper

2 teaspoons salt

4 cups chicken stock

handful parsley (chopped)

Method

Pre-heat oven to 425 degrees. Cut peppers down on all four sides, discarding the stems. Rub liberally with olive oil, then season with salt and pepper. Once oven has reached desired temperature, roast for about 30 minutes, turning once in between, or until skin has begun to blacken and peel. Cover with foil and set aside.

In the meantime, prepare onions and garlic and drain chick peas in a colander.  In a large pot, over medium heat, cook onions in about 2-3 tablespoons of olive oil, and 2 tablespoons of butter (about 1/4 stick). Once onions have turned translucent, add minced garlic and cook for about a minute before adding the tomato paste. Combine all ingredients and cook for about 5 minutes, then add chick peas, 1 teaspoon salt, 2 teaspoons cumin, 1/2 teaspoon red chilie powder, and parsley, and toss for 2-3 minutes. Next, add 3 cups of chicken stock, one more teaspoon salt, and let simmer for 5 minutes. Remove from heat.

Remove roasted red peppers from foil and gently peel away the skin, leaving behind the tender flesh. This should be easier once the peppers have been allowed to steam inside the foil. Discard the skin and gently cut peppers into large pieces. Carefully ladle the soup into a blender or food processor, and add in the roasted red peppers. Then puree for about a minute or until a smooth consistency is achieved.

Once soup is combined, return to original pot and heat on low, adding the remaining one cup of chicken stock. Stir gently and serve with toasted pita. Enjoy!