You’ll Need:

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3 cloves minced garlic.

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½ of a red-hot chilly cut up or equivalent chilly flakes.

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¼ of a 680 ml jar of roasted red peppers finely sliced.

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400g can of tomatoes.

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400g can of chickpeas.

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2-3 cups vegetable stock.

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1 tsp ground coriander,  ¾ tsp salt, 1/8 tsp ground pepper, 2 tbsp olive oil.

 

Topping:

Sour cream & parsley    

 

Put oil into saucepan, add minced garlic, heat until softened, then add all other ingredients (not sour cream & parsley (that's for the topping at the end.).  Simmer for 15 minutes.

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Mush up with a masher or stick blender, but leave some chickpeas whole, so that the soup is still chunky.

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Serve with crusty sourdough, ciabatta, or focaccia bread.