Instructions

1. Finely chop the onion and garlic. Roughly chop all the other fresh vegetables.
2. Heat the oil in the large saucepan and gently cook the onion and garlic for 5 minutes. Add the other vegetables, then put the lid on and sauté for 10 minutes. Add the spices and stir through to coat them well. Add enough stock to cover the vegetables and cook for about 15 minutes until they are soft.
3. Drain the chickpeas, add half of them to the soup.
4. Add the spinach, bring to the boil and put the lid on. Turn off the heat.
5. When the spinach has wilted whiz the soup with a stick-blender until smooth. Add the remaining chickpeas, then warm up the soup again and serve with some chopped coriander and chilli flakes scattered on top.