Chickpea and Red Pepper Soup

Chickpeas and red peppers are some of my very favourite ingredients, so when I stumbled upon this soup, I knew I had to try it.

Ingredients:
- oil
- 5 large red peppers, de-seeded, coarsely chopped
- 3 onions, coarsely chopped
- 3 cloves garlic, crushed
- 2 red chillies, de-seeded, finely chopped
- 2 tsp ground coriander seed
- 2 tsp ground cumin
- 3 cans chickpeas, each 240 g (8 oz) drained
- 2 L (¹/₂ gallon) vegetable broth
to serve:
- fresh mint
- lime juice


In a large pot, using a little oil, the onions were sautéed till just soft before adding the bell peppers. After an additional 10 minutes the garlic, spices, chickpeas and vegetable broth were added. The pot was brought to a boil before reducing the heat and letting the soup simmer for 40 minutes. The soup was partially liquefied with an immersion blender and seasoned to taste with salt and black pepper.

Served immediately with a little freshly squeezed lime juice and a few leaves of fresh mint.