Smoky chickpea soup with herbs and yogurt

• olive oil↗2 tbsp tbsp
• onion↗½

  finely chopped

• carrot↗1

  finely chopped

• red pepper↗½

  finely chopped

• garlic clove↗1

  crushed

• chopped tomatoes400g can g
• Knorr Smoked Chilli & Tomato Stock Pot↗1
• chickpeas↗400g can g

  drained

• yogurt↗4 tbsp tbsp
• coriandersmall bunch of

  or mint

Step-by-step instructions

1. 1

   Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.

2. 2

   Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.

3. 3

   Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.