Moroccan tomato, chickpea and chilli soup

This soup is really healthy and filling. It only contains 220 calories per bowl.
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes

Ingredients

1 onion diced
2 potatoes diced
1 carrot diced
1 red chilli finely diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 tin of chopped tinned tomatoes
1 tin chickpeas drained and rinsed
1 knorr vegetable or chicken stock pot cube mixed with 750 ml of boiling water
Salt and black pepper
To serve :
Chopped corainder
A few spoons of yogurt

Method:
Fry the onion until soft
Add the carrot, potatoes, cumin and chilli and stir well.
Add the tomatoes and stock
Boil until the potatoes until just cooked
If you wish to blend the soup you can do it at this stage.
I like to half blend it so it's not too chunky but still has texture.
Finally add the chickpeas and heat through.
Serve in a bowl with a dollop of yogurt and chopped corainder