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Close up of Chickpea Red Pepper Soup with Quinoa

Chickpea Red Pepper Soup with Quinoa

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes (+Rest Time)
  • Yield: 7 Cups 1x
  • Category: Soup
  • Method: Stovetop
  • Diet: Vegan

Description

Introducing a hearty and nutritious Chickpea Red Pepper Soup with Quinoa recipe that’s bursting with Mediterranean flavors with a hint of Southwestern flair.

Ingredients

Scale

Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 2 red bell peppers, small dice
  • 1 celery rib, small dice
  • ¼ to ½ cup match-stick carrots *
  • 2 Tablespoons minced garlic
  • 1 – [14.5 oz. can ] petite diced tomatoes
  • 2 ½ cups water
  • 2 ½ cups low-sodium vegetable broth *
  • 2 – [ 15 oz. cans ] chickpeas, drained and rinsed *
  • 2 Tablespoons nutritional yeast
  • 1/8 teaspoon baking soda (optional) *

Other Ingredients:

  • ¼ teaspoon pure maple syrup (optional)
  • 1 teaspoon red wine vinegar
  • 1 ½ teaspoons hot sauce *

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon chili powder (+/-) *
  • ¼ teaspoon cumin (+/-) *
  • 1 teaspoon smoked paprika (+/-)
  • ½ teaspoon sweet paprika (+/-)
  • 1 ½ teaspoons dried oregano (+/-)
  • ½ to 1 1/8 teaspoons sea salt (+/-) *
  • Pinch black pepper (+/-) *
  • 1 bay leaf

Serving Ideas:

  • Cooked quinoa *

Instructions

  1. Cook the quinoa according to package directions. Set aside.
  2. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
  3. In a large stock pot, add the diced onions, celery, carrots, and red bell peppers; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
  4. Add the minced garlic, sauté for one minute.
  5. Add all remaining Base Ingredients (except the baking soda), Spice/Herb mix, stir well to combine. Bring to a boil, tuck in the bay leaf, then immediately lower to a simmer.  Simmer for 10 minutes.
  6. After 10 minutes, stir in the baking soda, stir well, then add all the Other Ingredients, stir well. Simmer for another 10 minutes, then remove from the stove.
  7. Allow to sit for 5 minutes undisturbed to allow the flavors to marry. Remove the bay leaf and discard. Serve by placing some cooked quinoa in the center of a soup bowl and ladle the soup over top.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4  (makes 7 cups – no including the cooked quinoa)

Find it online: https://monkeyandmekitchenadventures.com/chickpea-red-pepper-soup-with-quinoa/