Rouille

This recipe goes with Chickpea-Artichoke Stew with Rouille

Yield: 8 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 66%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.7g
  • Carbohydrate: 3.4g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 256mg
  • Calcium: 8mg

Ingredients

  • 1 cup water
  • 1 (1-ounce) slice sourdough bread, cubed
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • 1 (7-ounce) bottle roasted red bell peppers, drained

Preparation

  1. Soak the bread in 1 cup water for 10 minutes; squeeze the moisture from the bread.
  2. Place the bread, 2 tablespoons water, oil, and remaining ingredients in a food processor, and process 2 minutes or until smooth, scraping the sides of the bowl once.
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