Spicy Roasted Pepper, Tomato & Chickpea Soup

This is a wholesome soup with a nice kick to it. Great served with crusty bread or croutons.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  red pepper
• 1  yellow pepper
• 1  onion
• 2  garlic cloves
• 1⁄4 red chili pepper
• 4  large tomatoes (on the vine)
• 1 (14 ounce) can chopped tomatoes
• 1 (8 ounce) can chickpeas
• 1  pint  vegetable stock
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1  teaspoon oregano
•  olive oil

Directions

1. Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
2. Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
3. Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
4. Let the soup mixture cool and then place in a blender, blend until smooth.
5. Return to the pot and simmer for another 5-10 minutes. Season as desired.
6. Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.