Instructions

1. Heat a little olive oil in a large saucepan over a medium heat.
2. Add the onion and garlic and cook gently for about 5 minutes until softened.
3. Stir in the carrots, red pepper, cumin, oregano and ground ginger. Cook for 1 minute, stirring to coat the vegetables in the spices.
4. Pour in the vegetable stock and bring to the boil.
5. Reduce the heat and simmer for 10–15 minutes, or until the carrots are tender.
6. Reserve a small handful of the chickpeas for serving, then add the remaining chickpeas to the soup and heat through for a couple of minutes.
7. Remove the pan from the heat and stir in the coriander leaves.
8. Blend the soup with a stick blender until smooth, or leave it slightly textured if preferred. Add a little extra stock if the soup is thicker than you like.
9. Return the soup to the heat and warm through gently.
10. Ladle into bowls and scatter over the reserved chickpeas before serving