Capsicum, Tomato & Chickpea Soup with Coriander Pesto

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 193.0
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,028.5 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Capsicum, Tomato & Chickpea Soup with Coriander Pesto calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 1


    Serves 6 - 8


    4 - 5 med red capsicums
    1 x 800g can of chopped tomatoes
    2 x 400g (240g res weight) Chickpeas (rinsed)
    1/2 bunch coriander, roots removed stems and leaves finely chopped
    1 litre of vegie stock ( or 1 litre of water + 4 stock cubes)
    1 large brown onion chopped finely
    2 cloves of garlic

    1 and 1/2 bunches of Coriander, roots and stems removed, Leaves finely chopped
    1 tsp cardamon seeds / or 4 pods
    1 tsp carraway seeds
    1/2 a tsp of black pepper or 1 tsp of peppercorns
    2 cloves of garlic
    1 small red birds eye chilli (or to your taste)
    1/3 cup of olive oil
    1/4 cup lemon juice


Serves 6 - 8

Heat Oven to 200c. Place capsicums on a foil covered tray in oven watching regularily as skin blisters turn capsiums till blistered all over.
Remove from Oven and cover with foil leave to sit 5 - 10 mins to sweat skin off. Then remove skin and seeds, being careful to keep reserved juice. Good idea to place in bowl as will continue to weep once peeled.

In large saucepan sweat onion and garlic add a little water or olive oil. Add tomotoes, chickpeas, capsicum and stock. Bring to boil. Remove from heat and then puree. If using a food processor do in batches. (I find hand blender best.) Then add coriander and mix through.

While soup is coming to boil make pesto.

A coffee grinder will do the first part if a mortar and pestle is not availale and then transfer to food processor.

Grind cardamon, carraway and pepper together. Then add chilli and garlic. Transfer paste to food processor and add coriander whilst slowly streaming in lemon juice and olive oil.

To serve spoon bowl of soup and drizzle 1 - 2 level tsp of pesto over surface.

Can be frozen seperately.

Number of Servings: 1

Recipe submitted by SparkPeople user SASSYPHOENIX.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.