Roasted Red Pepper Chickpea Soup with Goat Cheese
This week has been marked by many celebrations: a new year, a birthday (my twentieth – thank you very much for asking!) and a special letter. It was heartwarming to hear from friends I haven’t seen in years. But the letter…
The letter, my friends, was the nicest I have received this year. It came from a student of mine whom I didn’t even think liked me. In fact, she rolled her eyes at me every time I looked at her, and in good proud Oujdi I rolled mine right back at her. Far was I from thinking that she would write me such kind words, wishing me such wonderful things.
The New Year seems to be already bringing new beginnings.
Soup and I are also experiencing new beginnings. I’ve made two since the year started, which is unusual for someone who considers herself a non-soup lover. Like my story with my student, maybe soup and I don’t dislike each other after all. Maybe we just had some misunderstandings. Maybe one day, I’ll even write a long letter on this blog telling soup how much I have come to appreciate it.
ROASTED RED PEPPER CHICKPEA SOUP WITH GOAT CHEESE RECIPE
Yield: 4 to 6 servings
Prep Time: 5 min
Cook Time: 25 min
Roasted red peppers, goat cheese, smoked paprika come together beautifully in this chickpea soup. Taste your soup when it's done and add more smoked paprika, if you wish to have a smokier flavor.
Ingredients:
2 (15-ounce) cans chickpeas, drained and rinsed
2 tablespoons olive oil
5 cups low-sodium chicken broth
1 small sweet potato, peeled and quartered
3 garlic cloves, peeled
2 bay leaves
¼ teaspoon smoked paprika
Sea salt and freshly ground pepper1 (12-oz) jar roasted red peppers, drained (or 2 roasted peppers)
4 ounces soft goat cheese
Directions:
Place all of the ingredients except the roasted red peppers and goat cheese in a soup pot over medium heat. Cover with a lid and cook, 20 to 30 minutes. Discard the bay leaves.
Add the roasted red peppers and goat cheese. Blend the soup into a puree using a stick or a container blender.
Serve warm with toasted bread drizzled with olive oil and topped with goat cheese.
Refrigerate leftovers for up to 3 days.
Other Soup Recipes:
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A Canadian Foodie — 01/07/2012 @ 8:50 am
ooooo, yes – I do love that ladle!
I have a roasted pepper chickpea tomato soup with toasted spices that I LOVE! This recipe also looks great, but I cannot help by compare…. I adore all kinds of soups!
:)
V
Jeannette — 01/07/2012 @ 10:20 am
Just found your blog through Pinterest and I could not be happier.
Nisrine — 01/07/2012 @ 12:57 pm
Jeannette, welcome to my blog!
Monique — 01/07/2012 @ 4:34 pm
Happy new year..happy birthday(little girl:)..
and this looks so good..great shot.I am IN LOVE w/ that spoon.IN LOVE.
I love letters.Happy for you:)
Magic of Spice — 01/07/2012 @ 5:07 pm
What a perfectly beautiful soup!
Gaz — 01/08/2012 @ 1:05 pm
Hi Nisrine,
Happy Birthday and a Happy New Year. I’ve been reading your blog for a couple of weeks now and really enjoy reading your open and warm writing style. I also like that there is something new to read each week. I have tried your preserved lemon recipes so far. I look forward to trying others.
Lucy — 01/08/2012 @ 2:23 pm
Happy Birthday and Happy New Year! This soup looks delicious, love the addition of the smoked paprika.
Cara — 01/08/2012 @ 4:46 pm
Glad you are off to a sweet new year! This soup sounds wonderful, I love the use of chickpeas for flavor and texture.
Nisrine — 01/08/2012 @ 7:54 pm
Monique, Gaz and Lucy — Thank you for the birthday wishes!
Amy (Savory Moments) — 01/09/2012 @ 5:18 pm
This soup looks delicious. I’m in complete soup-mode lately, even though it hasn’t been all that wintery here in NY.
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate — 01/10/2012 @ 9:21 am
I think soups are often underrated. This soup looks great and its a nutritional powerhouse! Chickpeas in particular are a great source of fiber and can help you feel fuller longer so you are less likely to overindulge on less healthy choices later on. I will definitely be adding this soup to my list of “must try” recipes.
Vanessa Miller — 01/12/2012 @ 6:04 pm
Oh I so want to make this right now!
Trix — 01/13/2012 @ 7:48 am
I am a longtime soup lover, and this looks fabulous! And happy birthday … every time I have my 30th it seems like it just happened somehow ; )