Prep time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
Yield: 4 servings
4 garlic cloves, crushed
1 red bell pepper, diced
3 1/2 ounces/100g white mushrooms, sliced
1 medium onion, diced
1 14.5 ounce/410g can of chopped tomatoes
1 14.5 ounce/410g can of chickpeas, drained and rinsed
2-2.5 cups/500-600ml vegetable stock
About 7 ounces/170g Old Fashioned Smooth peanut butter
1 tablespoon coriander seeds, crushed
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Pinch of cayenne pepper (or more if you like it spicy!)
Salt and pepper to taste
1 tablespoon lemon juice
1. In a medium sized saucepan, sauté the garlic and peppers in a little olive oil until the peppers start to soften. Add the mushrooms and continue to sauté until they also soften.
2. Add all the remaining ingredients and spices, and stir well to mix. Bring to the boil, cover and simmer for about 15 minutes. Remove lid and simmer uncovered for a further 5 minutes.
3. Remove from the heat and puree the soup with a hand-held immersion blender, then return to heat and simmer for a further 5 minutes.
4. Check for seasoning and add salt and pepper as necessary. Stir in the lemon juice and serve immediately, with crusty bread.
Soup can be stored in the fridge in an airtight container for up to two days, or frozen for up to a month.