Creamy Piquillo Pepper And Chickpea Soup With Chicken
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 1 can garbanzo beans
- 2 cups chicken or beef stock
- 1/2 cup cooked brown or black rice, or grain of your choice
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Hot sauce
- In a blender or a food processor, combine the whole piquillos with the hummus, canned garbanzos, and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Lower heat and simmer while adding hot sauce to taste. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, and hot sauce.
piquillo peppers, garbanzo beans, chicken, black rice, rotisserie chicken, salt, freshly ground pepper, flatleaf, sauce
Taken from www.epicurious.com/recipes/member/views/creamy-piquillo-pepper-and-chickpea-soup-with-chicken-51313611 (may not work)