1. Heat the olive oil and sauté the onion over a medium heat for 5 minutes.
2. Add the peppers and sauté for 3 minutes.
3. Add the garlic, cumin and coriander and sauté for 2 minutes.
4. Add the chickpeas and water or stock.
5. Bring to the boil, then turn down the heat and simmer for 25 minutes.
6. Puree and add the juice of 1 lime (optional).
7. Serve with 1 slice of brown bread.
Can be frozen for up to 4 weeks