Silky roasted red pepper and chickpea soup with cumin and lemon for evenings when brightness feels right

Ingredients

• 2 large red bell peppers (or 1 12-oz jar roasted red peppers, drained)
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 garlic cloves, peeled
• 1 small onion, roughly chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• 3 cups vegetable or chicken209 kcal broth, plus more if needed
• Juice and zest of 1 lemon
• 2 tbsp olive oil119 kcal, plus more for serving
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Method

1. Preheat oven to 425F if using fresh peppers.
2. Toss fresh peppers and garlic cloves with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until peppers are charred and soft. (Skip if using jarred.)
3. In a pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
4. Add the cumin, smoked paprika if using, and the roasted peppers (or jarred), garlic, and chickpeas.
5. Pour in the broth. Bring to a simmer and cook for 10 minutes.
6. Remove from heat. Add lemon juice and zest. Blend with an immersion blender or in batches until completely smooth. Add more broth if it is too thick.
7. Taste and adjust salt, pepper, and lemon. Serve warm with a drizzle of olive oil and fresh herbs if desired.