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    Home » Recipes » One Pot Meals

    Chickpea & Red Pepper Soup (V, GF, Instant Pot)

    Published: Jan 30, 2020 · Modified: Apr 14, 2022 by Deborah · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chickpea and Red Pepper Soup

    Chickpea & Red Pepper Soup! Just the comfort food you need and this vegan soup recipe combines savory chickpeas with fresh red peppers, rosemary, garlic, shallots, cumin, turmeric, nutmeg and cinnamon. You can make it in your Instant Pot in 20 minutes or slow-cook for 4 hours! Did I mention oil and sugar-free?  

    A blue bowl filled with soup with chickpeas in it Chickpea

    Hello, hungry vegan friends. How is your New Year going so far? For the last couple of months, I’ve been trying to master the vegan macaron and it has been quite a journey, indeed, and not always a fun one! I have had success making traditional French macarons using dairy, but have been having a hard time mastering the vegan version. But I am determined to get it right so hopefully soon, you will be seeing some here on the blog.

    Vegan macarons are frequently made with aquafaba, the brine from a can of chickpeas. Adding cream of tartar to this weird-smelling stuff and beating the heck out of it turns it into a nice, fluffy, white meringue! The only problem, which really isn’t a problem, is what to do with the chickpeas afterwards. Hence, my easy Instant Pot Creamy Chickpea and Red Pepper Soup.

    A tray of red bell pepper on a wooden cutting board

    Ingredients for Creamy Chickpea & Red Pepper Soup

    Yesterday I baked vegan macs, or should I say, attempted to make them but burned the s__t out of them, and once the aquafaba was removed from the can, I simply threw all the ingredients for this tasty vegan soup recipe into the Instant Pot. I slow cooked it for 4 hours, but you don’t have to. If you’d like, it can be ready in 20 minutes. Super duper easy! Here’s what you’ll need to make the recipe:

    • organic chickpeas in a can
    • sliced red bell pepper
    • chopped shallots
    • minced garlic
    • fresh rosemary
    • vegetable broth
    • ground cumin
    • red pepper flakes
    • cinnamon
    • nutmeg
    • turmeric
    • sea salt & black pepper
    • parsley or cilantro, crushed cashews, grated ginger & smoked paprika for toppings

    Ingredients in an instant pot for chickpea and red pepper soup

    How to Make Creamy Chickpea & Red Pepper Soup

    I’m telling you, in fact, I’m swearing to you, that this Chickpea & Red Pepper Soup recipe is the easiest vegan soup recipe you’ll ever make. Did I mention it’s whole food plant based (WFPB) without added oil or fat of any kind? Super duper healthy!

    Follow these simple steps to heaven in a bowl:

      1. Drain the brine from the chickpeas and rinse well in a colander. Get out your Instant Pot and start tossing.
      2. Slice the well-rinsed bell pepper and coarsely chop the shallots. Add them to your pot.
      3. Add minced garlic, fresh rosemary, cumin,  red pepper flakes, nutmeg, cinnamon, turmeric, sea salt & pepper to taste and vegetable broth. Give it a good stir.
      4. Close the lid and either press sauté for 20-30 minutes or slow cook for 2-4 hours. I slow-cooked mine for 4 hours but I’ve made this in as little as 20 minutes.
      5. Once it’s done, throw everything in a blender and give it a swirl until it’s creamy and delicious. Alternatively, you can serve it without implementing this step, right out of the Instant Pot.
      6. Serve with your favorite toppings. I chose crushed cashews, parsley, grated ginger and smoked paprika and I’m so happy that I did.

    A bowl of food on a table, with Soup and Chickpea

    Tips for Making Chickpea & Red Pepper Soup

    • This recipe is limitless; you can add extra veggies or toppings of your choice. Most importantly, please be sure to leave a comment and tell us what you added so we can try your version.
    • Adjust the turmeric to your desired color. I used a couple heaping teaspoons to get this amazing yellow.
    • If you choose to use fresh chickpeas, make sure you soak them overnight. I would go with a pound of them to start. You can always increase this amount as you desire.
    • To clarify, if you’re using the creamy version, don’t bother finely chopping the bell pepper and shallots. After all, you’re going to be blending them, therefore coarsely chopped veggies will do.
    • No Instant Pot? No problem. Just use a large pot. You may choose to saute the veggies, spices and garlic first in some veggie broth in a separate pan to cut-down on the cooking time.
    • Store soup in your refrigerator in an airtight container for up to 5 days. You can also freeze this Chickpea & Red Pepper Soup for up to 6 months.
    • To make this vegan soup recipe whole food plant based (WFPB), use raw chickpeas that have been soaked overnight.

    More One-Pot Recipes

          • One Pot Wild Rice and Mushroom Soup
          • Instant Pot Vegan Tinga Tacos
          • One-Pot Vegan Corn Chowder
          • One-Pot Spinach and Blood Orange Farro 
          • One-Pot Chickpea & Coconut Curry
      Chickpea and Red Pepper Soup

      A bowl of yellow soup with chickpeas on a wooden table

      Easy Instant Pot Chickpea & Red Pepper Soup (WFPB)

      A warm and comforting vegan Chickpea & Red Pepper Soup made in your Instant Pot in 20 minutes.
      5 from 1 vote
      Print Pin Rate
      Course: One-Pot Meals
      Cuisine: Vegan
      Prep Time: 5 minutes
      Cook Time: 20 minutes
      Servings: 4 bowls
      Author: Deborah

      Ingredients

      For the Soup

      • 2 cans organic chickpeas drained & rinsed
      • 2 medium red bell peppers coarsely chopped
      • 2 large shallots coarsely chopped
      • 1-2 teaspoon minced garlic
      • 1 large sprig of fresh rosemary
      • 3.5 cups vegetable broth sodium-free or reduced sodium
      • 1 teaspoon ground cumin
      • 1 teaspoon red pepper flakes
      • ½ teaspoon cinammon
      • ½ teaspoon nutmeg
      • ½ teaspoon turmeric
      • sea salt & black pepper to taste
      • For the Garnishes use liberally if you choose
      • fresh parsley or cilantro
      • crushed raw unsalted cashews or other nuts
      • grated fresh ginger
      • smoked paprika

      Instructions

      • Drain the brine from the chickpeas and rinse well in a colander. Get out your Instant Pot and start tossing.
      • Slice the well-rinsed bell pepper and coarsely chop the shallots. Add them to your pot.
      • Add minced garlic, fresh rosemary, cumin,  red pepper flakes, nutmeg, cinnamon, turmeric, sea salt & pepper to taste and vegetable broth. Give it a good stir.
      • Close the lid and either press saute for 20-30 minutes or slow cook for 2-4 hours. I slow-cooked mine for 4 hours but I've made this in as little as 20 minutes.
      • Once it's done, throw everything in a blender and give it a swirl until it's creamy and delicious. Alternatively, you can serve it without implementing this step, right out of the Instant Pot.
      • Serve with your favorite toppings. I chose crushed cashews, parsley, grated ginger and smoked paprika and I'm so happy that I did.

      Notes

      • This recipe is limitless; you can add extra veggies or toppings of your choice. Just make sure you leave a comment and tell us what you added so we can try your version.
      • Adjust the turmeric to your desired color. I used about 2 heaping teaspoons to get this amazing yellow.
      • If you choose to use fresh chickpeas, make sure you soak them overnight. I would go with a pound of them to start. You can always increase this amount as you desire.
      • If you are using the creamy version, don't bother finely chopping the bell pepper and shallots. After all, you're going to be blending them, therefore coarsely chopped veggies will do.
      • No Instant Pot? No problem. Just use a large pot. You may choose to saute the veggies, spices and garlic first in some veggie broth in a separate pan to cut-down on the cooking time.
      • To make this vegan soup recipe whole food plant based (WFPB), use raw chickpeas that have been soaked overnight.
      • Store soup in your refrigerator in an airtight container for up to 5 days. You can also freeze this Chickpea & Red Pepper Soup for up to 6 months.
      Tried this Recipe? Pin it for Later!Mention @VeganVigilanteBlog or tag #VeganVigilanteBlog!
    « Vegan Tinga Tacos Made in Instant Pot + Video
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    Hi, I'm Deborah, a registered nurse by profession and the creative voice, home chef and photographer behind Vegan Vigilante. Welcome to my ethical & sustainable online vegan kitchen! Here you'll find delicious vegan and gluten-free recipes that taste delicious and help to improve your health and wellness.

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