Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.

Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.

Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.