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Creamy Piquillo Pepper and Chickpea Soup with Chicken

Tuesday, October 30, 2012

Recipe (slightly) adapted from Food & Wine.

To all hummus fans out there, here's a soup for you.  With essentially five ingredients, this soup serves as another easy weeknight option to add to your resume, and takes only minutes to put together.  Two notes on the recipe.  First, if you are not able to find piquillo peppers at your grocery store, smoked red peppers are a nice substitution.  Second, I was easily reminded of why I always stick with low-sodium stocks, after preparing this recipe.  Without thinking, I picked up a regular can of chicken stock at the store, and as I took a sip of the soup after everything was combined, to see if it needed seasoning, I ruled that the salt already in the hummus, stock, and chicken (depending on how you prepare yours) was already enough.  The point being, there truly is a notable difference between standard and low-sodium stocks, and it's to every home cook's advantage to go with the low-sodium so that you have control over the overall seasoning.


1 cup drained piquillo peppers (8 ounces)
3/4 cup hummus (7 ounces)
2 cups low-sodium chicken stock
1 cup cooked white rice
1 cup shredded chicken
Salt and pepper, to taste

2 tablespoons chopped flat-leaf parsley
Tortilla strips, baked or fried (optional)
Olive oil (optional)
Hot sauce (optional)


Begin by cooking your chicken and rice using your preferred method.

In a food processor, blend the peppers with the hummus and chicken stock until smooth.  In a medium saucepan, heat the soup until boiling, and then reduce to low.  Add the rice and chicken, and season with salt and pepper.  Serve into individual bowls, and garnish with parsley, tortilla strips, olive oil, and/or hot sauce.

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