This flavorful soup screams umami in almost every ingredient. It starts off with roasted red bell peppers, almonds, and garlic. Those ingredients are cooked until brown and ready to puree. They are then added to the food processor with paprika, sea salt & harissa, a spicy pepper dish from Morocco. This is all blended with broth, vegetable if you want to keep it vegan, and then a splash or two of vinegar or something sweet, depending on how you want to cut the acidity. Add the chickpeas and you’re done!
Key Takeaways:
- This starts off by roasting red peppers, almonds & garlic to give that nice flavor
- Those are thrown in the blender with harissa, paprika & sea salt along with broth.
- Vinegar is added or sugar can be also added to cut the acid and finished with those crushed chickpeas.
“This recipe is quite easy to make, requiring just 10 ingredients and simple methods.”
Read more: https://minimalistbaker.com/romesco-soup-with-smashed-chickpeas/
