Ingredients
- 2 red peppers, deseeded and roughly chopped
- 1 lime
- 1 clove garlic
- pita bread
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 red chilli
- 1 Spanish onion, roughly chopped
- 1 1/2 pints vegetable stock 2 stock cubes
- 1 tin of chickpeas
- 1 tablespoon olive oil
Method
- Heat the oil in a large saucepan
- Roughly chop the onion and add it to the oil. Fry it gently for 5 minutes. The pan should be hot enough to let the onion soften but not so hot that the onion starts to go brown
- Add the chopped red pepper and fry for 3 minutes. Then add the chopped/crushed clove of garlic and as much red chilli as you like. Leave out the seeds unless you like things very hot!
- Fry for 2 minutes. Add the coriander, turmeric and the cumin and fry for 1 minute. Then drain the tin of chickpeas and add the chickpeas to the soup with the vegetable stock
- Bring it all to the boil and then turn down the heat and simmer for 20-25 minutes, until the vegetables are tender, but not cooked to mush
- Liquidise the soup (you can use a hand held blender or a normal liquidiser). Squeeze the lime and add the juice to the soup
- Taste the soup to see if it needs any extra salt or pepper and serve with pita bread that has been warmed in the toaster.
Tip: Vegetables are rich in antioxidants and vitamins but also have an incredible range of textures and flavours that can give a boost to any meal.
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