Spiced Red Pepper and Chickpea Soup with Cilantro Garnish
A warming, velvety soup made with roasted red peppers and chickpeas, accented by fragrant cumin and fresh cilantro for a comforting meal. This Mediterranean-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs red bell peppers, roasted and chopped, canned chickpeas, drained and rinsed, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large red bell peppers, roasted and chopped
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 cloves minced garlic, sautéing for 5 minutes until softened and fragrant.
- Step 2: Add 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 1/4 tsp salt, and 1/2 tsp black pepper to the pot, stirring for 1 minute to toast the spices.
- Step 3: Stir in 3 large roasted and chopped red bell peppers, 1 can (15 oz) drained chickpeas, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1 tbsp lemon juice and adjust seasoning to taste.
- Step 5: Serve hot, garnished with 3 tbsp chopped fresh cilantro.
Frequently asked questions
How long does Spiced Red Pepper and Chickpea Soup with Cilantro Garnish take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Red Pepper and Chickpea Soup with Cilantro Garnish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, chopped from drying out.
Can I substitute ingredients in Spiced Red Pepper and Chickpea Soup with Cilantro Garnish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Red Pepper and Chickpea Soup with Cilantro Garnish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Red Pepper and Chickpea Soup with Cilantro Garnish vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
