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.