Black Bean Soup

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3 cups (720 ml) low sodium chicken or vegetable stock

1 1/2 cups (360 g) canned, drained and rinsed black beans (1/2 reserved)

1 1/2 cups (360 g) canned, drained and rinsed chickpeas (1/2 reserved)

1/2 cup (80 g) chopped and cooked onion 

1/4 cup (25 g) chopped scallions

3 garlic cloves, roasted

3 tablespoons (45 ml) lime juice

1 (10 g) jalapeno pepper, seeded

1/4 cup (37 g) diced red pepper (reserved)

1/4 cup (37 g) diced yellow pepper (reserved)

1 teaspoon ground cumin

salt and freshly ground black pepper, to taste