Spicy Chickpea and Red Pepper Soup Recipe

Ingredients

• 2½ tbsp olive oil
• 6 spring onions, chopped
• 1 large fresh red jalapeño chilli, deseeded and finely sliced
• 4 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1 tsp chilli powder
• 3 fresh ripe tomatoes, peeled and roughly chopped
• 14 oz (400 g) ready-roasted red peppers in water, drained and thinly sliced
• 1 tbsp red pepper pesto
• 1¾ pints (1 litre) reduced-salt vegetable stock
• 14 oz (400 g) canned chickpeas, drained and rinsed
• 1 tsp stevia granules
• 2 tsp red wine vinegar
• 3½ oz (100 g) baby spinach leaves
• pepper
• 4 slices oat bread, about 45 g/1½ oz each, to serve

1. Heat the oil in a large saucepan over a medium heat. Add the spring onions and cook for 2–3 minutes, stirring occasionally, until soft.
2. Add the chilli, garlic, cumin and chilli powder and cook for 1 minute, stirring.
3. Stir in the tomatoes, red peppers, pesto and stock and bring to a simmer. Cook for 10 minutes, then add the chickpeas, stevia granules, vinegar and pepper to taste and cook for a further 5 minutes.
4. Stir in the spinach and cook for 1 minute, until the spinach wilts. Serve with the oat bread.