2cans chickpeas1/2 cup chickpeas reserved for crispy chickpeas
Salt and pepper
Preheat the oven to 200Cut the pumpkin and carrot into large chunks. Peel the onions and slice in half. Cut the top off the garlic bulb and then place it all on a large baking tray. Drizzle with oil and salt and pepper. Roast in the oven for 40min.
Once vegetables are cooked, remove the peel from the pumpkin and then add in pumpkin, carrot, onion in to a large pot. Squeeze the garlic out of its casing into the pot. Stir through chickpeas and chicken stock. Bring to the boil and then allow to simmer for 10min.
Remove from the heat and add to a blender to process until smooth, or use a stick blender to blend in the pot.
Meanwhile prepare the crispy chickpeas. Heat the oil in a fry pan and then add in chickpeas and spices. Toss to combine and crispen for 3-4min.
Divide the soup among bowls and then top with yoghurt and crispy chickpeas.