Kabuli Chane and Red Capsicum Soup

    30 mins

    A quick and easy, flavourful pureed soup made with Kabuli chane, red capsicum and tahini.

    13 people made this

    Serves: 4 

    • 350ml chicken stock, divided
    • 400g kabuli chane, soaked overnight and boiled or use tinned
    • 2 tablespoons tahini
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • 1 small red capsicum, diced

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a blender or mixie, blend 1/2 the chicken stock, kabuli chane, tahini, mustard, garlic and red capsicum until smooth.
    2. Transfer the blended mixture to a pan over medium heat. Mix in the remaining chicken stock, and cook until heated through.


    Turn this into a veg dish by using vegetable stock instead of chicken stock.

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    Reviews and Ratings
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    Reviews in English (11)


    this recipe needs a little work. I added 2 x's the tahini and 2 tbs of sour crean because it was so thin. I also added some shallots and used a full fire rosted bell pepper. It was not good right off the stove but the next day after the flavors had a chance to marry it was nice. I would add some red pepper flakes next time.  -  17 Oct 2006  (Review from Allrecipes US | Canada)


    This soup is really yummy, but the recipe as is tastes like hummus. I added red pepper flakes, curry powder, cumin, and lime juice to taste which gave it a great kick.  -  28 Oct 2007  (Review from Allrecipes US | Canada)


    I loved this soup! High protein, high fiber, only 3 Weight Watchers points for a cup-and filling too!  -  11 Apr 2006  (Review from Allrecipes US | Canada)