Spicy Roasted Pepper, Tomato & Chickpea Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 red pepper
• 1 yellow pepper
• 1 onion
• 2 garlic cloves
• 1/4 red chili pepper
• 4 large tomatoes (on the vine)
• 1 (14 ounce) can chopped tomatoes
• 1 (8 ounce) can chickpeas
• 1 pint vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 teaspoon oregano
• olive oil

Recipe

• 1 place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
• 2 chop the onion, remaining garlic & chilli and fry in olive oil until soft. add the roasted vegetables from the oven.
• 3 add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. simmer for approx 30 minutes.
• 4 let the soup mixture cool and then place in a blender, blend until smooth.
• 5 return to the pot and simmer for another 5-10 minutes. season as desired.
• 6 delicious on it's own or served with a spoonful of pesto & creme fraiche! to make the soup milder or creamier, just add some cream or creme fraiche and mix through.