Meals and Courses

Red Pepper Soup with Spicy Caraway and Chickpea Salsa

cook 10 mins
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Ingredients
  • 1.2 kg (2 lb 7 oz) good-quality roasted red pepper soup
  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 2 garlic cloves, chopped
  • 1 red chilli, chopped (and deseeded if less heat preferred)
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 1 teaspoon caraway seeds
  • 2 ripe but firm tomatoes, deseeded and diced
  • 2 tablespoons chopped coriander
  • crusty bread, to serve
Directions
  • Heat the soup in a large saucepan, according to the instructions on the carton.
  • Meanwhile, make the salsa. Heat the olive oil in a frying pan and cook the onion, garlic and chilli over a medium heat for 5–6 minutes, until slightly softened. Add the chickpeas and caraway seeds, fry for 2 minutes, then stir in the tomatoes and take off the heat.
  • Stir most of the salsa and half the coriander into the hot soup, then ladle into bowls. Top with the remaining salsa and coriander and serve immediately with crusty bread.
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