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)


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!