A really warming bowl of North African influenced soup and made in just over an hour! Ingredients (serves 4): 4 tablespoons of olive oil 1 large onion (diced) 6 cloves of garlic (finely chopped) 1 teaspoon of ground cinnamon 1 teaspoon of ground cumin 1 heaped teaspoon of paprika 1 half teaspoon of chilli powder or cayenne 1 teaspoon of sugar 1 can of chopped tomatoes 3 cans of chick peas (rinsed) 1 litre of vegetable stock salt and pepper Method: Warm the olive oil in a large pan and sweat the onions and garlic for a few minutes until soft. Add the spices and cook for another minute or two. Add the tomatoes, chick peas, stock and sugar. The chick peas should be just covered with liquid, if they aren’t, just add a little water until they are, bring to the boil and reduce to a simmer for about an hour. Season with salt and pepper to taste. Then either mash with a potato masher for a coarse chunky soup or blend it for a smoother version. Finish with a swirl of extra virgin olive oil and a grind of fresh black pepper. Notes: You can adjust the amount of spices to suit your taste but we found this recipe gave a nice warmth without being too hot. You could also easily add in some spinach leaves at the very end and leave the heat of the soup to wilt it for a couple of minutes before serving.