Simple chickpea, red pepper and cumin soup

Name: Simple chickpea, red pepper and cumin soup
Total time: 3600 s
Yield: 4-6 people
Cuisine: British
Ingredients: 3 large white onions, or 6 small; 3 large red bell peppers; 3 red chillies; 3 (400 g) tins chickpeas; 2 heaped tsp garlic paste, or 4 cloves fresh garlic; 3 tbsp ground cumin; 2 tsp coriander powder; 1 tsp chilli powder; Black pepper; 2 (400 g) tins chopped tomatoes; 2 vegetable stock pots; 1,600 ml hot water; Cheddar cheese to serve

Siobhan Linehan @slinehan05

I make a lot of soups but this is definitely my favorite. It has a Mexican sort of flavor that I love.

You will need a blender/food processor.

I make a lot of soups but this is definitely my favorite. It has a Mexican sort of flavor that I love.

You will need a blender/food processor.

Siobhan Linehan @slinehan05

I make a lot of soups but this is definitely my favorite. It has a Mexican sort of flavor that I love.

You will need a blender/food processor.

I make a lot of soups but this is definitely my favorite. It has a Mexican sort of flavor that I love.

You will need a blender/food processor.

Saved

Ingredients

1 hour

4-6 people

3large white onions, or 6 small
3large red bell peppers
3red chillies
3 (400 g)tins chickpeas
2heaped tsp garlic paste, or 4 cloves fresh garlic
3 tbspground cumin
2 tspcoriander powder
1 tspchilli powder
Black pepper
2 (400 g)tins chopped tomatoes
2vegetable stock pots
1,600 mlhot water
Cheddar cheese to serve

Saved

Steps

1 hour

1

Roughly chop the onions, peppers and chillies. Put them into a large pot with some oil. Cook until the onions start to soften.
2

Add the chickpeas to the pot and stir well.
3

Add the garlic, ground cumin, ground coriander, chilli powder and a generous pinch of black pepper. Stir well.
4

Add the stock pots and water. Stir again then put the lid on the pot and leave to simmer for 30 minutes.
5

Blend the soup in batches in the blender/food processor until totally smooth.
6

Serve in bowls with grated cheddar cheese on top.