Red pepper soup with bulgur, chickpeas, mint and chilli

Red pepper soup with bulgur, chickpeas, mint and chilli

By
From
Turquoise
Serves
6-8
Photographer
Lisa Cohen and William Meppem

A hearty soup chock-full of grains and pulses, this makes a lovely winter’s lunch with some crusty bread and a light salad.

Pekmez, or grape molasses, is available from Turkish food stores.

Ingredients

Quantity Ingredient
200g dried chickpeas
60ml olive oil
1 onion, finely diced
1 long red pepper, seeded and finely chopped
1 long red chilli, seeded and finely chopped
1 teaspoon dried mint
1 tablespoon pekmez
400g canned chopped tomatoes
1.5 litres water or vegetable stock
80g coarse bulgur
1/3 cup mint leaves, shredded
1/4 teaspoon hot paprika
1/2 lemon, juiced

Method

  1. Soak the chickpeas overnight in plenty of cold water.
  2. Heat the oil in a large, heavy-based saucepan. Sauté the onion, pepper, chilli and mint over a low heat for 5–8 minutes, until the vegetables soften. Add the pekmez and sauté for a further minute.
  3. Drain and rinse the chickpeas and add them to the pan with the tomatoes and 1 litre of the water or stock. Bring to the boil, then lower the heat and simmer, covered, for around 30 minutes. Add the bulgur to the pan with the remaining liquid and simmer, covered, for a further 10 minutes, stirring from time to time.
  4. When ready to serve, stir in the shredded mint, paprika and lemon juice. Ladle the soup into warmed bowls and serve piping hot.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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