2.5-cm (1-inch) piece of fresh root ginger, peeled and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato purée
500 ml (17 fl oz) hot vegetable stock
4 large tomatoes, each cut into 8 wedges
2 x 400 g (13 oz) cans chickpeas, drained and rinsed
salt and pepper
2 tablespoons chopped flat leaf parsley, to garnish
Heat the oil in a large, heavy-based saucepan or casserole. Add the onion, pepper, garlic and ginger, and cook for 6–7 minutes, until softened.
Stir in the ground spices and cook for a further minute. Add the tomato purée, vegetable stock, tomato wedges and chickpeas, then cover and bring to the boil. Season generously, reduce the heat and simmer for about 8 minutes, until thickened slightly and the tomatoes have softened.
Ladle into 4 warmed bowls and serve garnished with the chopped parsley.