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tomato, ginger and chick pea soup

An unusual, delicious and filling soup.

serves 4

1 onion, chopped

450g/1lb potatoes, peeled and cut into 1cm/¹/₂ in dice

1 large garlic clove, chopped

walnut-sized piece of fresh ginger, chopped

425g/15oz can chick peas (garbanzo beans), drained and rinsed

425g/15oz can tomatoes in juice

600ml/20fl oz/2¹/₂ cups vegetable stock or water

salt and freshly ground black pepper

Put the onion into a non-stick pan, cover and cook gently for about 7 minutes, until the onion is tender and lightly browned, stirring from time to time. Add the potato, cover and cook gently for 5 minutes, until the vegetables are becoming tender, stirring from time to time to prevent sticking. Add the garlic and ginger; cook for a few seconds, stirring, to cook them lightly, then add the chick peas (garbanzo beans), tomatoes and stock or water. Bring to the boil, then cover, reduce the heat and leave to boil gently for 15–20 minutes, until all the vegetables are tender. Season with salt and freshly ground black pepper.