Roasted Pepper and Chickpea SoupKouzzina by Cat Cora, Boardwalk Resort
Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 (15 oz.) cans chickpeas, drained
1 tablespoon finely chopped rosemary
4 cups homemade or store-bought chicken stock or vegetable stock
1 bay leaf
1 (8 oz.) jar roasted peppers, cut into thin strips, or 1 red bell pepper, roasted, peeled, and seeded. (The red pepper strips in a jar work well, so don't spend time roasting peppers if you don't have to.)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4-8 sprigs fresh flat-leaf parsley, chopped, for garnish (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and saute, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and saute for 1 to 2 minutes to soften and bring out the fragrance. Add the chickpeas and rosemary, mixing well. Pour in the stock, add the bay leaf, and reduce the heat to medium-low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own roasted red peppers). Add the red pepper puree to the soup and simmer for about one hour. Remove the bay leaf and add the salt and pepper before serving, and top with a sprinkle of parsley, if desired.