Step 1

Heat oil over medium heat in a large soup pot.

Step 2

Fry spring onions for 1 mins.

Step 3

Then stir in the garlic purée, followed by chopped tomatoes, stock, balsamic vinegar and smoked paprika and bring to the boil.

Step 4

Reduce the heat and allow to simmer away for 15 mins.

Step 5

Stir in the frozen veggies and bring back up to a boil.

Step 6

Then reduce to a rolling simmer for 20 mins until chickpeas are cooked.

Step 7

Adjust seasonings to suit your taste and serve.