Paprika chicken and chickpea soup

Ingredients (serve 6):

• 20g butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons smoked or normal ground paprika
• ½ teaspoon chilli powder
• 1 large red capsicum (bell pepper), diced
• 1 large zucchini (baby marrow), diced
• 400g can crushed tomatoes
• 1 quantity chicken stock with chopped chicken (see related recipe) or 2L premixed chicken stock
• 2 x 400g cans chickpeas, drained, rinsed
• 2 tablespoons finely chopped fresh oregano

Method:

1. Melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 10 minutes or until onion has softened.
2. Add garlic, cumin, paprika and chilli powder. Cook, stirring, for 2 minutes or until fragrant.
3. Add capsicum and zucchini. Cook for 2 minutes.
4. Add tomatoes, 2 litres stock and 2 cups cold water. Bring to the boil.
5. Add chickpeas and 4 cups chicken. Reduce heat to low. Simmer for 15 minutes or until vegetable are tender.
6. Stir in oregano. Season with salt and pepper.
7. Serve.