Store cupboard soup

I made a beautiful roast chicken last week for our dinner (pictured below) and can't bear to waste the carcase. I pick every bit of meat of the bones and then make stock. Homemade stock is so much better for you than shop bought (although I will readily admit to using both). It can be used to improve risottos or simply to make soup. Having made my stock I decided to go down the soup route although you can easily freeze stock as well to use as and when you need it.

Spicy tomato, pepper and chickpea soup

Ingredients:

Chicken stock, I would guess I had approximately 3-4 pints but can't be sure
1 tin chickpeas
1 tin tomatoes
1 jar roasted peppers (I use Cooks & Co so 460g)
1 whole red chilli, seeds and all
Generous quirt of tomato puree or Bomba
Oregano
Basil
Salt and pepper
Handful of dried, gluten free pasta (I happened to have some left in the bottom of a bag so chucked it in to thicken the soup, you can easily leave this out)

Method:

Roughly chop any ingredients that need it then chuck everything into the hot stock.
Let it bubble away for approximately half an hour until everything is nicely softened.
Blitz with a hand blender and reduce further if needed.
Serve with rye bread or alone - it was particularly nice with avocado on rye with grated Parmesan over the top.

NB: To make your stock you simply put your bones in a large pan with a few stock veggies - I used onion, carrot and the ends of my two celery hearts along with about a tablespoon of pepper corns. Cover with water and simmer for a couple of hours, the more you reduce it the stronger the flavour will be.