2 cloves garlic, chopped
400 gram (14 oz) can chopped tomatoes
1 Tbsp tomato paste
400 gram (14 oz) can chickpeas, drained
1 Tbsp finely chopped coriander (cilantro) leaves
1 tsp curry powder
2 Tbsp chopped mushrooms
2 Tbsp cold pressed olive oil
1 capsicum (bell pepper), chopped
½ tsp mustard seeds
4 cups vegetable stock
Salt and freshly ground pepper to taste

Heat oil on medium heat, in a large saucepan

Add the garlic, onion, mustard seeds, and curry powder and stir for several minutes

Add the capsicum (bell pepper), chopped mushrooms, chopped tomatoes, tomato paste, stock or water, and simmer for 5 minutes

Add the drained chickpeas into the soup and simmer for 10 minutes

Season with salt and pepper, and stir in coriander (cilantro) just before serving

If desired you may grate some Parmesan cheese over the top.

This soup is very good for the liver and improves detoxification. Very nice with crusty bread on a cold night.