Chickpea & Red Bell Pepper Soup with Smoked Paprika

 

Ingredients-

1 15-oz  can chickpeas, drained and rinsed

1 12-oz jar roasted red peppers, drained and chopped

1 ½ cups low-sodium chicken broth

½ cup red onion, roughly chopped

1 large clove garlic, roughly chopped

½ tsp smoked paprika

¼ tsp each sea salt and ground black pepper

3 tbsp extra-virgin olive oil, divided

3 tbsp  parsley, chopped

Directions:

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

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

Divide soup among bowls; drizzle with remaining 1 tbsp oil.