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Red Bell Pepper Soup with Crunchy Roasted Chickpeas
ORDINARY VEGAN16Ingredients
50Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup vegetable broth (for sautéing)
- 3 cups vegetable broth (for soup)
- 4 red bell peppers (large, seeded, and diced, or you can roast them and remove skin - see below)
- 1/2 onion (medium, chopped)
- 2 cloves garlic (minced)
- 5 plum tomatoes (chopped)
- 1 bay leaf
- 1 tsp. salt
- 1 pinch saffron
- basil (handful of fresh, chopped, for garnish, optional)
- 13 oz. garbanzo beans (carton of cooked, chickpeas, rinsed)
- 1/2 Tbsp. cayenne pepper
- 1/2 Tbsp. paprika
- 1/4 tsp. salt
- 1 lemon
- basil (handful of fresh chopped)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1020mg43% |
| Potassium900mg26% |
| Protein14g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber14g56% |
| Sugars13g |
| Vitamin A80% |
| Vitamin C210% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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