1. - Preheat oven to 375°F. 2. - Toss red peppers, tomatoes, and garlic in 2 tbsp olive oil and layer on baking tray. Bake 30 min flipping once until skins begin to blacken or wrinkle. Puree roasted vegetables and chickpeas in blender. 3. - Saute onion in remaining oil until beginning to brown/ soften. Add spices and cook for 2 minutes until fragrant. 4. - Add chicken stock then add puree to onions and bring to boil. Simmer once hot and add ginger. 5. - Remove from heat and add cilantro. ---------------------------------------------------------------------------
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