Makes 8 servings
Roast capsicum on a baking sheet in a 200°C oven, turning frequently until skin is evenly browned, about 40 minutes. Cool completely before peeling and seeding. Two 260g jars of chargrilled capsicum also work well here, so feel free to substitute.
4 tablespoons extra virgin olive oil
2 medium onions, finely chopped
4 garlic cloves, peeled and minced
4 x 400g cans chickpeas, drained
2 tablespoons finely chopped fresh rosemary
8 cups vegetable broth
2 bay leaves
2 red capsicum (about 225g each), roasted, peeled and seeded
2 teaspoons kosher salt
1 teaspoon freshly grounded black pepper
10 sprigs fresh flat-leaf parsley, chopped, for garnish (optional)
1 Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté, stirring constantly, until lightly browned, 10 to 15 minutes.
2 Add the garlic and sauté for l to 2 minutes until fragrant. Add the chickpeas and rosemary, mixing well. Add broth and bay leaves.
3 Puree the capsicum in a food processor or blender. Stir into the soup, cover and simmer gently over medium-low heat for about 45 minutes.
4 Remove the bay leaves and season to taste with salt and pepper. Just before serving, garnish the soup with chopped fresh parsley, if you'd like.
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