Dice the pepper and fry in vegetable oil for about 3 minutes. Pass the garlic through a press and mix with coriander.
Put tomatoes with juice in the pan, chickpeas, if there is no canned one, simply replace with previously boiled chickpeas, garlic with coriander, dissolve the cubes of magga in water and add. Put everything on fire and cook for 20 minutes.
The soup will turn out a little thick, salt and pepper to taste and beat with a blender to a puree state.
Tomato soup puree with chickpeas is ready.