Spanish Chickpea & Red Bell Pepper Soup

Using jarred red peppers is a clever shortcut to bring deep roasted flavors to this vibrant soup without taking the time to roast them yourself. Chopped preserved lemon adds a nice tang to the soup, but if you can’t find it, you can use 4 teaspoons grated lemon zest and a squeeze of fresh lemon juice.

Prep Time
10 min
20 min


  • 1 15-oz BPA-free can chickpeas, drained and rinsed
  • 1 12-oz jar roasted red peppers, drained and chopped
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup roughly chopped red onion
  • 1 large clove garlic, roughly chopped
  • 1/2 tsp smoked paprika
  • ¼ tsp each sea salt and ground black pepper
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp finely chopped preserved lemon
  • 3 tbsp chopped fresh cilantro or parsley red pepper flakes, optional


1. In a blender, purée chickpeas, red peppers, broth, onion, garlic, paprika, salt and black pepper. With blender running, add 2 tbsp oil in a steady stream.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Divide soup among bowls; drizzle with remaining 1 tbsp oil and top with preserved lemon and cilantro. Sprinkle with pepper flakes (if using). 

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Nutrition Information

  • Serving Size 1 3/4 cups
  • Calories 502
  • Carbohydrate Content 51 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 14 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 739 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 17 g
  • Polyunsaturated Fat Content 2 g