Instructions

1. Chop the onion and carrots. Slice the celery and pepper. Finely chop the chilli and garlic.
2. Heat the oil in a pan and sauté chopped vegetables gently, under cover, for 10 minutes. Stir in the curry powder, fry for a minute.
3. Pour in the vegetable broth, bring it to the boil and simmer, under cover, at a low temperature for about 30 minutes.
4. Drain the chickpeas and add them to the soup. Cook a further 5 minutes, then blend until you get a coarse textured, thick soup. Serve with fresh coriander leaves.