Don’t you just love the fall? Here’s a delicious soup to warm you up after an afternoon of hiking through forests of changing leaves.

Roasted Red Bell Pepper

1lb Red Bell Peppers

1 tbsp Olive Oil (optional)

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare baking sheet, aluminum foil or parchment paper. Rinse and dry bell peppers. Cut bell peppers in half, remove stems and seeds. Place bell peppers cut side down on prepared baking sheet. Drizzle with olive oil (optional). Roast bell peppers for 20-25 minutes, until skin bubbles and blackens.

Roasted Chickpeas

1 can Chickpeas (rinsed)

1 tbsp Olive Oil

1 tbsp Trader Joe’s Cuban Style Citrusy Garlic Seasoning

DIRECTIONS:

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare baking sheet, aluminum foil or parchment paper. In a small bowl combine ingredients, mix until chickpeas are coated with oil and seasoning. Spread chickpeas in an even layer on baking sheet. Bake for 25 minutes. Remove chickpeas from oven mix and bake for an additional 15-20 minutes.

Soup

1/4 cup Olive Oil

1 Yellow Onion (diced)

1 tbsp Garlic (minced)

1 Chili (jalapino, serrano, habinaro)

1 can Chickpeas (rinsed)

1/2 tsp Cumin Seeds

4 cups Vegetable Stock

1 Large Lemon (zest & juice)

1 1/2 cups Rice (cooked)

DIRECTIONS:

In a large saucepan over medium heat saute onion, garlic, and chili of choice until soft and fragrant. Add the roasted peppers, chickpeas, cumin seeds and salt/pepper to taste. Cook for an additional 10 minutes. Transfer ingredients to blender, blend. Add vegetable stock, blend. Slowly add lemon juice and zest until desired potency. Finally add the rice and blend well! Garnish with roasted chickpeas and serve hot!