Creamy Vegan Chickpea Soup with Garlic and Herbs

Place the contents of a tin of chickpeas into a food processor or blender (liquid included) and blitz for 1-2 minutes until you obtain a smooth paste. Set aside.
1 can (14 oz / 400 g) chickpeas
Preheat the oven at 190°C/375°F and line a baking tray with parchement. Drain the other two tins of chickpeas and add ½ of a tin to a bowl, together with 1 teaspoon olive oil, the garam masala and a pinch of salt and pepper. Mix them well, than scatter the chickpeas on the baking tray and roast for 20 minutes in the oven.
3 tbsp olive oil
2 cans (14 oz / 400 g) chickpeas
1 tsp garam masala
Meanwhile, in a large pot, heat the rest of the olive oil and saute the onion, carrot and parsnip for 5-6 minutes until softened. Add the garlic, thyme, rosemary, and chilli flakes and then stir in the chickpeas paste from step 1.
1 medium onion
1 large carrot
1 large parsnip
4 garlic cloves
1 tbsp fresh thyme
1 tbsp fresh rosemary
¼ tsp chilli flakes
Add the rest of the drained chickpeas and vegetable stock, bring to a boil, then lower the heat and simmer for 15-20 minutes with a lid on.
2 cups vegetable stock
Season to taste, divide into bowls, and sprinkle each of them with roasted chickpeas. Serve on its own or with crusty bread.
Salt and freshly ground black pepper