Chilli tomato and chickpea stew

I made this one for myself for lunch today cos Faby's not such a fan of spicy foods. It was super yummy and I've frozen the rest to have for a couple of dinners during the week. 9/10.

Ingredients:

1 red capsicum

2 400g cans chilli tomatoes

2 400g cans chickpeas

1/2 c heavy whipping cream

4 Tbsp olive oil

4 tsp crushed garlic

1/2 tsp paprika

1/2 tsp turmeric

1 tsp cumin

1 tsp salt

1/4 c sliced almonds

parsley

Method:

1) Add 1 tsp oil to pan and fry capsicum on high for 5 mins until slightly blackened.

2) On the stove top, heat 2 Tbsp olive oil and garlic. Cook for a minute or two and add the tomatoes and chickpeas. Stir, then add cream, salt and spices. Bring to a boil and simmer for 20 minutes.

3) Add the capsicum to the soup and then puree with an immersion blender (or food processor/blender).

4) Top with almonds and parsley and serve with hot, crusty garlic bread.