Instructions

1. Preheat the oven to 180°C.
2. Cut the squash into chunks (with the skin), remove the seeds and furry bits.
3. Cut the chilli in half (horizontally), cut the onion into 4 wedges (keep the skin on).
4. Scatter all veggies in a baking tray.
5. Mix the oil with the spices, then brush everything with the dressing. Pour over any remaining dressing, then season with salt and pepper.
6. Bake for 30 minutes or until the vegetables are tender. Take the tray out of the oven and let it cool.
7. When the veggies have cooled, remove and discard the skin of the squash, onion and garlic.
8. Put all the flesh into a pan and add the stock, then bring to the boil. Add half of the chickpeas and coriander leaves and using a stick blender, blitz until you get a creamy soup. Add the remaining chickpeas and bring to a simmer.
9. Serve with some chopped coriander leaves and freshly squeezed lime juice.