Recipe summary
This hearty soup is perfect on a chilly night.
Preparation time:
Cooking time:
60 minutes
Yield:
2
Ingredients
-
1
head
of garlic, unpeeled
-
1
tablespoon
extra virgin olive oil
-
1
pinch
freshly cracked black pepper and sea salt
-
3
scallions, thinly sliced
-
1
sweet red bell pepper, julienned
-
1
red finger hot chili pepper, seeds removed, minced
-
1
teaspoon
paprika
-
1/2
teaspoon
cumin
-
1
can
whole, peeled, organic san marzano tomatoes, hand crushed (796mL)
-
pinch
of brown sugar
-
2
cups
chick peas
-
Zest of half a lemon
-
handful
of fresh parsley, minced
-
5
large
mint leaves, stacked, rolled up and sliced into ribbons (chiffonade)
-
toasted whole wheat pita, cut into wedges