900ml vegetable stock
500g courgettes, diced
250g chickpeas, drained
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp medium curry powder
Extra virgin olive oil
cCroutons for serving

Heat 2 tbsp extra virgin olive oil in a pan and fry the onion and garlic until soft and translucent but not coloured. Add the courgettes and fry for 2 minutes until just tender.

Add the chickpeas and the curry powder and stir well. Pour the vegetable stock and allow to simmer uncovered for 20-25 minutes.

Serve warm with the croutons.

If you find the curry powder too strong or too weak adapt the strength according to your taste. You can also eliminate the curry completely and add ½ tsp paprika instead.