Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas

Preheat oven to 400°F.

Cut peppers in quarters lengthwise. Remove seeds and membrane. Cut into 2-inch pieces. Transfer to a large rimmed baking sheet and roast until browned in spots, 10 to 12 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.

Add broth, peanut butter and the roasted peppers. Bring to a boil then reduce heat to maintain a simmer; cook, covered, until the vegetables are very soft, 8 to 10 minutes. Remove from heat and stir in coconut milk, salt and pepper. Using an immersion blender or regular blender, blend until smooth. (Use caution when blending hot liquids. If using a regular blender, process in batches.) Serve sprinkled with chickpeas.