Roasted Red Pepper Peanut Soup with Crispy Spiced Chickpeas

Ingredients

• 4 medium red bell peppers (1 3/4 pounds)
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 clove garlic, sliced
• 2 teaspoons ground ginger
• 3 cups low-sodium vegetable broth
• ½ cup smooth natural peanut butter
• 1 cup light coconut milk
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 1 ½ cups prepared spiced crispy chickpeas

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