Red peppers and chickpeas are the perfect combination for a soup – roast the red peppers, onions and garlic to add a more intense flavour.
Read on to see how easy it is to make this red pepper and chickpea soup in a soup maker.
What You Need
For more concise instructions and to print this recipe out head to the card at the bottom of the post.
- 1 onion, chopped
- 2 cloves garlic, crushed
- 3 red peppers
- 1 x 400g tin chickpeas
- 1 tsp dried mixed herbs
- 1 vegetable stock pot/cube and hot water up to the line
- Salt and pepper according to taste
If you have some available you can also include a couple of chopped fresh tomatoes.
Making it
To intensify the flavours I roasted the red peppers, onion and garlic cloves before adding them to the soup maker. You can roast them in an air fryer or oven.
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Chop up the red peppers and onions (I kept the garlic cloves whole) and add to the air fryer basket, or lay out on a baking tray. Drizzle with a little olive oil and sprinkle with a teaspoon of dried mixed herbs.
Set the air fryer off at 180°C/350°F for 20 to 25 minutes. Give the peppers a shake at about 10 minutes. Check on them at around the 15 minutes and see how quickly they are cooking. They will be ready when they are soft and are beginning to wrinkle and slightly char at the edges.
Add the tin of chickpeas directly to the soup maker as well as the roasted peppers, onions and garlic. Add the stock pot directly to the soup maker jug and pour hot water up to the line.
Want a thicker soup? Add another tin of chickpeas, or extra red peppers.
I hope you enjoy this roasted red pepper and chickpea soup, let me know in the comments if you end up making it!
Roasted Red Pepper and Chickpea Soup in a Soup Maker
Ingredients
- 1 onion
- 2 cloves garlic
- 3 red peppers
- 1 x 400g tin chickpeas
- 1 tsp dried mixed herbs
- 1 vegetable stock pot/cube
- Salt and pepper according to taste
Instructions
- Cut the peppers and onion into chunks. Add to the air fryer basket, or baking tin along with the peeled garlic cloves. Drizzle with a little olive oil and season with salt and pepper.
- Cook in the air fryer at 180°C for 15 to 20 mins or oven for 25 minutes.
- When they are ready the skins of the peppers should begin to shrivel and the edges will begin to char on the edges.
- Add the roasted ingredients, chickpeas, dried mixed herbs, vegetable stock pot to the soup maker jug. Add hot water up to the line.
- Set the soup maker off on smooth.
Equipment
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Janice
Friday 10th of May 2024
That sounds absolutely lovely. I’m currently in middle Turkey with the in-laws who aren’t Turkish. Every day it’s kebab. There’s no variety here. Nobody seems to eat soup. They don’t know what they’re missing. I like kebab but not 365 days of the year.