Halve, peel and thinly slice the red onion. Halve the red and yellow peppers and discard the core and seeds. Chop into small pieces. Halve the chilli lengthways, deseed then finely chop. Drain and rinse the chickpeas in a colander. Roughly chop the bunch of coriander (stalks and all!).

Heat a splash of oil in a large saucepan on medium-low heat and add the onion and pepper. Cook, stirring occasionally, until soft, 5-6 mins, then add the ground cumin, ras-el-hanout, smoked paprika, tomato puree and a pinch of chilli (careful - you can always add more later!) Cook for 1 minute. Season with salt.

Stir in the lentils and chickpeas. Add the finely chopped tomatoes and water (see ingredients for amount) together with the vegetable stock powder. Stir to dissolve the stock powder and bring the mixture up to the boil.

Once the lentils are boiling, lower the heat to medium low and simmer for 20-25 mins or until the lentils are soft, stirring occasionally. Tip: If the lentils need a little longer to cook, that's fine, just keep bubbling away. Add a splash of water if you feel it needs it.

When the soup is cooked, season to taste with salt and pepper if needed. Stir through half the coriander.

Serve the spiced Moroccan soup in bowls with the remaining coriander sprinkled over. Dollop on some Greek yoghurt and finish with a sprinkling of dukkah. Add a sprinkle of the remaining chilli, if you want an extra kick. Enjoy!