Chickpea Soup with Tomatoes and Roasted Bell Pepper

Ingredients

• 1 can Chickpea (15.5 oz)
• 1 can Canned Tomatoes (28 oz)
• 2 pieces Roasted bell peppers
• 1 piece Onion (medium)
• 2 cloves Garlic
• 1 tablespoons Olive Oil
• 1 tablespoons Pomegranate Sauce (optional)
• 1 stick Cinnamon
• 1/2 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1 teaspoon Turmeric
• Chili Pepper Flakes (to taste)
• Salt (to taste)
• Black Pepper (to taste)

Instructions

1. 1

   Chop the onion and garlic into small cubes.

2. 2

   Cook them with a pinch of salt in oil over medium heat until they soften slightly, about 5 minutes.

3. 3

   Add turmeric, paprika, cumin, and chili flakes, and continue cooking for about 30 seconds to release their aroma without burning.

4. 4

   Introduce roasted bell pepper strips to the mix.

5. 5

   Incorporate canned tomatoes and let them simmer on low heat, covered, for around 10 minutes.

6. 6

   Once the tomatoes have deepened in flavor, stir in pomegranate molasses and season with more salt and pepper to taste.

7. 7

   Use an immersion blender to blend the soup until smooth and creamy.

8. 8

   If needed, add a bit of water to achieve your desired soup thickness.

9. 9

   Add cinnamon and canned chickpeas, then cover and simmer on low heat for about 10 minutes.

10. 10

    Serve the soup hot, garnished with aromatic herbs and accompanied by a slice of bread.