Baiana Inspired Prawn Moqueca Soup

In the meantime, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, deseed, then finely chop.

Zest and quarter the lime into wedges. Finely chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large, deep saucepan on medium heat. 

Once hot, add the pepper chunks and fry until softened, stirring occasionally, 8-10 mins. 

Once the pepper has softened, add the garlic, ginger puree, turmeric and half the chilli (add less if you'd prefer things milder). Season with salt and pepper. Fry until fragrant, 1-2 mins. Drain the prawns.

Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil. 

Add the prawns and chickpeas, reduce the heat and simmer until the soup has thickened and the chickpeas are tender, 6-7 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

When everything's cooked, stir in the roasted veg, half the lime zest and a good squeeze of lime juice.

Taste and season with more lime juice, salt and pepper if needed. Add a splash of water if it's a little thick.