Red Pepper & Chickpea Soup



This is one of my all time favourite soups.  This nice soup is lightly sweet from the peppers and nutty in flavor from the chickpeas.  Thanks to the soup’s garlic, red chilli and spices, you’ll be warmed up in no time!  Delicious served with my protein oat bread (recipe here) or my brown bread (recipe here).


2 Red Peppers, roughly chopped.

3 Cloves of Garlic, crushed.

1 Onion, chopped.

1 Red Chilli Pepper, chopped (I use the seeds too as I like it hot!)

500 ml Vegetable Stock, ( I use the Kallo brand).

1 Tin of Chickpeas, drained.

1 tsp Turmeric.

1 tsp Cumin.

1 tsp Coriander.

1 tbsp Coconut Oil or Olive Oil.

Fresh Lime Juice.

Pink Rock Salt and Freshly Ground Black Pepper to season.

Fresh Coriander and 1 tbsp Greek Yogurt to serve. (Optional).


In a large pot heat up the oil and lightly saute the onion, garlic & chilli for 1-2 minutes.

Add in the red pepper and all the spices and fry off for a further minute to release the flavours.

Next add in the vegetable stock and the chickpeas, bring to a boil then leave to simmer for 25 – 30 minutes.

Leave to cool before blending, season and finally add the fresh lime juice.  Add some fresh coriander & Greek yogurt to serve.  Enjoy with a slice of some freshly baked protein oat bread or brown bread.

Nutritional Information

This recipe serves 4.  Each serving is equal to 136 calories, carbs 23g, fat 2g, protein 7g, Fiber 3g, Sugars 5.7g.


Serve with love,

Jen xxx.



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