A warming and heathy soup, great for lunch.
In a large pan, gently fry the onion in some oil for about 15 minutes, stirring regularly, until soft and starting to caramelise.
Add the garlic, ginger and spices and fry for a further 5 minutes.
Next, add the stock and vegetables along with some salt and pepper. Bring to the boil, cover and simmer for about 20 minutes until the vegetables are cooked.
Add the chickpeas and cook for a further 5 minutes.
Transfer about 4 ladlefuls of the soup to a jug and whizz to a puree using a stick blender. Return this to the pan and stir well. Pureeing some of the chickpeas and vegetables gives the soup a velvety texture.
To finish, squeeze in the lemon juice and taste to check the seasoning. Add more salt and pepper if necessary.