This healthy chickpea, red pepper and sage soup is filled with goodness. Enjoy it as meal in itself or as an entrée in winter or all year around.
Heat a large heavy based saucepan and add the 100ml vegetable stock. Add the diced onions, chopped garlic and cook until softened.
Add in the potatoes, red capsicum, carrots, tomatoes and the sage along with the vegetable stock.
Bring the stock to the boil and lower the temperature to cook the vegetables over a moderate heat for 15 minutes. Stir the vegetables constantly to stop any of the vegetables from sticking; you may need to add a little more stock if the soup seems too thick.
Season with salt and pepper. Add in the cooked chickpeas and cook for a further 10 minutes to combine them with the vegetables.
Serve the soup with chopped parsley, a few chopped almonds and drizzle with olive oil and grated parmesan cheese.