* 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

1. Heat the oil in a large saucepan
2. 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
3. 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!
4. 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
5. 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
6. Liquidise the soup (you can use a hand held blender or a normal liquidiser).
7. Squeeze the lime and add the juice to the soup
8. 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.