Ingredients

Method

• 1 T olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1⁄2 t cumin seeds
• 1 x 400 g can peeled and diced tomatoes
• 2 T tomato paste
• 1 t dried smoked chilli
• 1 t smoked paprika
• 4 Woolworths chipotle chillies in adobo, chopped
• 1 t dried oregano
• 2 cups chicken stock
• 1 cup water
• 2 red peppers
• 1 x 400 g can, red kidney beans
• salt, to taste
• 2 cups sunflower oil, for deep-frying
• 6 Woolworths wraps

Method

Ingredients

1. Heat the olive oil in a saucepan over a medium heat and cook the onion until softened. Add the garlic and cumin and cook for 1 minute.

2. Add the tomatoes, tomato paste, chilli, paprika, chipotles, oregano, stock and water. Cover and simmer for 15 minutes.

3. Meanwhile, roast the peppers over a gas flame or in the oven until soft. Break up and add to the soup with the beans. Season to taste.

4. Heat the sunflower oil in a pan. Fry the wraps, one at a time, folding them over as they brown to create a deep-fried wrap. Drain on kitchen paper. Serve with the soup.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau