Warm up today with some yummy, hearty roasted chick pea soup. The variety of spices and vegetables make this soup marvelous!
3 cans chick peas, drained and rinsed
2 tbsp olive oil
4 garlic cloves, crushed using garlic press
2 onions, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
6 carrots, chopped
8 cups water
3 Tbsp sugar
1/2 tsp. garlic powder
1/2 tsp. ground coriander
4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. red pepper flakes
1 tsp. lemon juice
Kosher salt and pepper to taste
Preheat oven to 450. Place chick peas on cookie sheet sprayed with nonstick cooking spray. Mist olive oil onto chick peas and season them with coriander and 1 tsp. cumin.
Cook for 12 minutes and set aside. Add 1 tbsp olive oil to soup pot.
Over medium heat, saute garlic and onions for few minutes. Then add other vegetables, chick peas, seasonings and water and cover to bring to boil. Remove cover and simmer for 20 minutes. Remove from burner when done.
After cooling, scoop vegetables and beans into food processor and mix using the chopped blade. Return to soup and stir.
Season to taste with salt, pepper, additional cumin, additional tablespoon olive oil and serve.