In a food processor, puree ginger, all peppers and tomatoes.

In large stockpot, saute onion and garlic. Add bay leaves and spices, cook to release flavours. Deglaze pot with 1 cup of stock. Add veggie puree, chickpeas, chutney and remaining stock. Simmer for 45 minutes on medium low heat.

Remove from heat, discard bay leaves.

Add coconut milk.

Return to food processor and puree until smooth.

When heating again, avoid boiling.

Yum