Instructions

1. Preheat the oven to 190°C.
2. Peel the beetroot, carrot and squash then cut them into bite-sized chunk. Peel then thickly slice the onion. Scatter them in a roasting dish.
3. Pour over the oil, season with salt and pepper, then toss well and roast for 20 minutes.
4. Meanwhile, mix the passata with the minced garlic, paprika, cumin and oregano. Add a couple of pinches of chilli flakes, if you’d like it a bit spicy.
5. After 20 minutes of roasting, take the tin out of the oven and toss the vegetables. Pour over the passata mixture and toss again.
6. Roast for another ten minutes, then take it out of the oven and let it cool a bit.
7. Transfer the whole content of the tin into a saucepan and add the coriander leaves. Using a hand-held blender, process the mixture into a smooth, silky sauce.
8. Turn the heat on and add enough stock to make a thick soup.
9. Drain the chickpeas and add to the soup.
10. Simmer for 5 minutes, then stir in the vinegar or lime juice.
11. Serve warm.