Smoky chickpea & red pepper soup

Flavoured stock pots give depth and add a subtle kick of chilli to this soup. It makes an ideal family-friendly lunch or starter.

SERVES 4 PREP 10 mins COOK 30 mins EASY V

2 tbsp olive oil

1/2 onion, finely chopped 1 carrot, finely chopped

1/2 red pepper, finely chopped 1 garlic clove, crushed 400g can chopped tomatoes 1 Knorr Smoked Chilli & Tomato

Stock Pot

400g can chickpeas, drained 4 tbsp yogurt a few mint or coriander leaves,

chopped (optional)

1 Heat the oil in a pan and fry the onion, carrot and pepper over a low heat for 5 mins until tender. Add the garlic and fry for 30 seconds more. 2 Tip in the tomatoes, then fill the can with water and add that along with the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer. Cook for 10 mins, then blitz until smooth using a hand blender.

3 Stir in the chickpeas, crushing some of them with a potato masher, and cook for another 10 mins. Serve in bowls topped with a spoonful of yogurt and the herbs.

GOOD TO KNOW healthy • low fat • low cal • fibre • vit c • 2 of 5-a-day

PER SERVING 205 kcals • fat 9g • saturates 2g • carbs 20g • sugars 10g • fibre 6g • protein 9g • salt 1.1g

tip

If you don’t have chickpeas in the cupboard, you can use any type of canned bean for this.