Name: Romesco Soup with Smashed Chickpeas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 large red bell peppers ((skin on // stems on)); 1 cup raw almonds; 4 cloves garlic ((skin on)); 1 28-ounce can diced tomatoes ((slightly drained // I like San Marzano)); 4 cups vegetable broth (DIY or store-bought); 1 1/2 Tbsp red wine vinegar ((reduce for less acidity // or sub apple cider vinegar)); 3/4 tsp smoked paprika ((plus more to taste)); 1/2 tsp each sea salt and black pepper; 1 Tbsp maple syrup or coconut sugar ((or stevia to taste- just a dash)); 1-2 tsp harissa paste ((optional // or 1/4 tsp red pepper flake // more or less to spice preference)); 1 15-ounce can chickpeas ((rinsed // drained // smashed with a fork)); Vegan Parmesan Cheese; Whole Grain Bread or Simple Vegan Rolls; Fresh herbs ((parsley or cilantro)); Pine nuts