Wash hands with soap and water. Drain the jar of red peppers. Open the cans of chickpeas. Open the cans of broth. Peel and chop the onion. Preheat the oven to broil.

Heat a little oil in a large skillet over medium-high heat. Cook the onions until tender and starting to brown. Add the peppers, Italian seasoning, chickpeas and their liquid, and broth. Season with salt and pepper and bring to a boil over high heat. Resume to medium-low and simmer until slightly thickened.

Blend the soup until smooth. You can use an immersion blender for this, or blend in batches in a blender or food processor. Be careful - the soup is hot! Return soup to the pot and increase heat to medium-high. Stir in the spinach until wilted. Remove from heat. Halve the lemon and stir the lemon juice into the soup.

Sliced the French bread carefully using a bread knife and a clean cutting board. Arrange the pieces on a greased baking sheet, cut side up. Sprinkle with the mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted and starting to brown. Ovens vary, so watch carefully to avoid burning.

Divide soup into four bowls and serve with cheese toast on the side. This recipe makes 4 servings.