•1 red onion diced
•1 small red bell pepper/ capsicum diced
•2 potatoes peeled and cubed
•2 cans of chickpeas drain/rinse ( set aside 3 tbsp to blend )
•1 large tomato (or 2 small) chopped
•1 tsp sweet paprika
•Handful of fresh Parsley chopped
•3 cups Vegetable Broth
•1 Bay leaf
First blend the chopped tomato with 3 tbsps of chickpeas and 1 cup of the broth in a blender. In a large pot cook the onion, capsicum, and garlic in olive oil till softened. Next add in the chickpeas, potato, 2 remaining cups stock, the blended tomato/chickpea mixture, sweet paprika, bay leaf, and parsley.
Simmer for 20 mins or until potato is fork tender.
Taste for seasonings like salt and pepper or chilli flakes if you want it to have a spicy kick. I added a squeeze of lemon to mine cause I’m a weirdo and I love lemon on most things.