Happy Fall! I found this recipe in Forks Over Knives (my favorite source for plant-based recipes) and adapted it to make it my own. It was originally called Roasted Red Pepper and Pumpkin Soup with Chickpeas. I was gifted a bunch of chickpeas by my friend, Jen (shoutout to Jen!) and decided to use them in this recipe. Mr. FBBQ and I actually made it to the Farmer’s Market this weekend, so I was able to buy some beautiful, fresh vegetables. Instead of just red peppers, I used red, green, yellow, and orange. Instead of pumpkin, I used yellow squash and zucchini. I also adapted along the way, so you will see things added that aren’t in the original photo of ingredients!
Speaking of ingredients, let’s start there! I used the above listed peppers and squashes, as well as the chickpeas. I also used a flavorful “candy” onion that we got at the farmer’s market, some fresh parsley, garlic, and a dash of lemon juice. Later in the cook, I decided to add diced tomatoes to the mix and serve this on a bed of quinoa.
Cook the quinoa.
In a separate pan, add water and essentially steam the zucchini, squash, peppers, onion, and garlic. About half-way through, add the chickpeas. Right at the end, add the diced tomatoes. Then add a little bit of the lemon juice.
Serve the veggies on a bed of quinoa and top with the parsley!
