Piquillo/Chickpea soup w/Chicken

By lupita

Substitute jar of roasted red peepers for Piquillo
Very simple
From Food and Wine Magazine 10/2012

Ingredients

• 1 cup (8 oz.) drained peppers,1/4 cup cut into strips for garnish
• 3/4 cup hummus (7 oz)
• 2 cups chicken stock
• 1/2 cup cooked white rice
• 1 cup shredded rotisserie chicken
• salt and pepper
• 2 tbls. chopped flat-leaf parsley
• olive oil,hot sauce for serving

Preparation

Step 1

1. In a blender or food processor, combine the whole peppers with the hummus and stock and puree until smooth.
2.Transfer the soup to saucepan. Add the rice and chicken, season with salt and pepper, bring to a boil.
3. Ladle into bowls and garnish with parsley, slice peppers olive oil, and hot sauce