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.
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 pepper
1 (12-oz) jar roasted red peppers, drained (or 2 roasted peppers)
4 ounces soft goat cheese
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.
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