Instructions

1. Preheat the oven to 180°C.
2. Cut the cauliflower into chunks, the baby aubergine in half, the courgette into 2cm thick rings, the onion into 4 wedges. In cases of a large aubergine, cut it into chunks. Put them in large baking dish. Add the garlic (with skin on).
3. Mix the oil with the spices and oregano and rub the veggies with this mixture.
4. Roast the veggies in the oven for about 25-30 minutes until they are tender and lightly charred.
5. Let them cool slightly, then remove the skins of the onion and pop the garlic flesh out into a little bowl. Remove the stems of the baby aubergines.
6. Put the veggies in a saucepan together with the jus.
7. Add the tomatoes, most of the stock and the garlic flesh. Bring to the boil, then cook for 10 minutes.
8. Add the coriander leaves and turn off the heat.
9. Using a hand-held blender, process the soup into a slightly textured soup. Add more stock, if it's too thick. Season to taste.
10. Add the drained chickpeas and you can process the soup again if preferred.
11. Reheat the soup and serve.