Instructions

1. Turn the oven on to 180°C.
2. Put the tomatoes into a large baking tray.
3. Cut the onion into thin wedges put these between the tomatoes. Add the chilli (deseeded and stem removed). Scatter the garlic cloves around the tomatoes (with skin on).
4. Drizzle with the oil and dust with the spices. Season with salt and pepper. Combine well, then bake for 25 minutes.
5. Transfer the tomatoes to a saucepan, including the cooking jus. Add the stock and the chickpeas. Bring the boil.
6. Add the spinach, turn off the heat, put a lid on and steam for 5 minutes.
7. Using a hand-held blender, process the soup until you get your desired texture (it’s nice coarse and smooth).
8. Serve warm with lime juice and freshly ground pepper.