Spicy Roasted Pepper, Tomato & Chickpea Soup - cooking recipe

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

Preparation

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.
Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
Let the soup mixture cool and then place in a blender, blend until smooth.
Return to the pot and simmer for another 5-10 minutes. Season as desired.
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.