Scale

4 large plum tomatoes (halved)
1 green pepper (cut into large chunks)
1 small red onion (diced)
2 cloves of garlic (crushed)
1 teaspoon fresh grated ginger
1 jalapeno (more if you like it hot!, finely chopped)
2 heaped tablespoons red lentils (lentils add creaminess to the soup without the need for anything heavy. You can substitute with a little grated cauliflower or sweet potato if you are not a fan of lentils)
1 teaspoon peri peri spice (optional)
2 teaspoons cumin powder
6 tablespoons light olive oil
Handful of cilantro (roughly chopped (stems and all!))
Salt & pepper to taste

1 cup chickpeas (I soaked and boiled them, but you can use a can)
1 tablespoon light olive oil
Spice mix : 1/2 teaspoon cumin powder (1/2 teaspoon dry mango (amchoor) powder, 1/3 teaspoon garam masala, salt)
Whole milk yogurt or sour cream

Cook Mode Prevent your screen from going dark

Add oil to a non stick pan. On high heat, add the chickpeas and the spice mix, and roast till the chickpeas begin crisping on the egdes. Stir constantly to avoid burning. Remove from heat and cool.

Toss the tomatoes and green peppers in 2 tablespoon olive oil, 1/2 teaspoon cumin powder, salt & pepper. Put it on a baking tray and roast in a 425F pre-heated oven for 45-60mins, till the tomatoes are completely tender and edges begin to brown. Cool, remove skin off the tomatoes and crush. If the green peppers are soft enough for the skin to come off, then remove if off them as well. Otherwise you could leave the peppers as is.

Heat the remaining oil in a deep bottomed pan. Add the jalapeno, ginger & garlic and cook for a few seconds. Toss in the onions, add a little salt and cook till the onions turn translucent. Stir in the lentils and roast for a couple of minutes. Finally add the roasted tomatoes & green peppers, along with the remaining dry spices. Add 1 cup water, cover, and let the mixture simmer for 30-40 minutes on medium heat, till the lentils are full cooked. Remove cover, cool contents slightly and blend, blend, blend…. Transfer soup back to the stove (trust me on this step!) to give it all one more (long) simmer before serving. (I use a hand blender so everything is done in the same pot – less dishes folks!)
Top with roasted chickpeas, a dollop of yogurt and some fresh cilantro. Enjoy steaming hot!