Roasted Red Pepper and Chickpea Soup

• 400 g Roasted Red Peppers, jar, drained
• 400 g Chickpeas, tin, drained and rinsed
• 1 Onion, medium, finely chopped
• 2 Garlic, cloves, minced
• 500 ml Vegetable Stock
• 1 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• Salt to taste
• Black Pepper, freshly ground to taste
• Double Cream, or plain yogurt, for serving, optional
• Chives, for serving, optional

Instructions

1. 1
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
2. 2
   Add the minced garlic, smoked paprika, and ground cumin to the pot. Cook for 1 minute, stirring constantly, until fragrant.
3. 3
   Add the drained roasted red peppers, chickpeas, and vegetable stock to the pot. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 10-15 minutes to allow the flavours to develop.
4. 4
   Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a standard blender in batches, being careful with the hot liquid. For a more rustic texture, blend only partially.
5. 5
   Return the pot to low heat if needed to warm through. Season with salt and freshly ground black pepper to taste.
6. 6
   Serve hot, garnished with a drizzle of cream or a dollop of yogurt if desired and finish with chives. Accompany with crusty bread for a complete meal.