ROASTED RED PEPPER AND CHICKPEA SOUP

Ingredients Weight Measure
Red peppers, roasted (pimentos in a jar, drained) 16 oz.
Chickpeas, drained 14 oz.
Basil leaves, fresh (or 2 tsp. dried) 10 ea.
Chicken stock or broth 4 cups
Oil
Garlic cloves, chopped 2 ea.
Chicken breasts, boneless, cut into bite-sized pieces 3 ea.
Sugar 1 Tbsp.
Salt & pepper to taste
TABASCO® brand Chipotle Pepper Sauce 1/2 tsp.

Method

  1. Place peppers, chickpeas and basil in blender with some of the chicken broth and puree until smooth.
  2. Heat a 4-qt. saucepan over medium-high heat. Add a little oil and cook garlic until just golden.
  3. Add remaining chicken broth, chickpea mixture and chicken to the pan and bring to a a simmer.
  4. Add sugar and season with salt and pepper.
  5. Add TABASCO® Chipotle Pepper Sauce and let simmer for about 20 minutes, stirring occasionally.

Yield: 6 servings