Ingredients serve 4

1 tablespoon olive oil

1 onion chopped

1 garlic chopped

1 red chilli pepper seeded and chopped

bunch of cilantro stalks and leaves chopped separetely

1 green red pepper cored seeded and chopped

1 tablespoon ground cumin

1 teasepoon smoked paprika

2*13cans black eyed peas , drained and rinsed

2 tablespoon sundried tomato paste

2 and one half gluten free vegetable stock

salt and black pepper

Method

Heat the oil in a large saucepan , add the onion , garlic and chilli and fry for 2 minutes . Add the cilantro stalks and green pepper and continue to fry for 2-3 minutes then stir in the cumin and paprika .

Stir in the beans , tomatoes , tomato paste and stock and bring to a boil and simmer for 20minutes .

Puree’ half of the soup in a food processor or blender then return to the pan with the cilantro leaves , (reserving 4 to garished ) season with salt and pepper and heating through until piping hot. Serve garished with the reserved cilantro leaves .

For guamule . To serve as an accompaniment roughly mash 1 stoned and peeled large ripe avocado with the juice of 1 lime in the bowls. . Stir in 1/2 cup chopped tomatoes , 4 sliced scalliouns , a handfull of chopped cilantro , 1 small seeded and a good seasoning of salt . Add a spoonful of the guacamole to the soup before serving .

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