Turn on grill to a high heat and cover an oven tray with aluminium foil

Place the bell peppers, whole, on the tray. Then place the tray in the upper third of your oven.

Let the peppers roast for approximately 20 – 25 minutes, turning them every 5 minutes, until they are charred black and crispy. Remove from the oven to cool.

Whilst the peppers are roasting, you can prepare the other ingredients, whilst still keeping a close eye on the peppers! Spray a small frying pan 5 times with the low fat cooking spray and adding the onion, coriander and cumin, stirring all together and adding small drops of water if the ingredients should stick.

Once the onion mixture has cooked place it in a food processor bowl to cool.

Once the peppers have cooled enough to handle you will need to de-seed and peel them, then cut them up into smaller pieces.

Add the pepper pieces, chickpeas, garlic, red chill, and 1 tbsp. sweet chilli sauce and lemon zest to the onion mixture in the food processor bowl and blitz the mixture until as smooth as possible. Check and season with salt and pepper and add more sweet chilli sauce if required.