Creamy Piquillo Pepper And Chickpea Soup With Chicken Recipe

Ingredients

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

Preparation

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.