This soup freezes well and doubles up easily.
1. Heat the oil in a saucepan which has a lid. Add the onions, stir well, cover and sweat for 5 minutes. Stir in the spices and cook uncovered for 2 minutes or until the onions are soft and translucent.
2. Add the tomatoes, chickpeas, stock. Bring to the boil then simmer for 8 minutes. Remove from the heat and use a stick blender to blend until most of the soup is smooth; I like to keep some texture.
3. Stir in the chicken, cook for 3 more minutes.
4. Serve and garnish with fresh coriander.