Ingredients
Dried Spices:
2 tsp smoked paprika
1 tsp chipotle flakes
1 tsp chilli flakes
1:2 tsp cinnamon
1 bay leaf
1 tsp sage
Large pinch salt
___
2 cloves garlic minced
1 white onion diced
Red pepper diced
Yellow pepper diced
___
1 tin tomatoes, 400g
Fill the tin with water x 2
450g cooked pulses & beans
1 tin coconut milk
Method
-Using a deep pot add 1tbsp olive oil to a pan and gently fry the chopped onion for around 5 minutes, followed by the chopped peppers for a further 3, then add the minced garlic and allow to cook
-Add the tinned tomatoes, filling the empty tin with water (twice) and add to the pot followed by all the dried spices and salt and allow to simmer for around 15 minutes
-Add the cooked beans and pulses* (I used a frozen bag of chickpeas and beans which only require 5 minutes of cooking)
-In the final few minutes, add the tin of coconut milk and heat through, giving the soup a taste test, adding a little more seasoning if needed
-Serve up with freshly chopped tomatoes on top, a drizzle of olive oil and a final sprinkling of salt on each bowl
*If not already cooked, add the beans and pulses in with the tinned tomatoes and allow to simmer for around 30-40 minutes until cooked through