Put half the chickpeas in a bowl. Add the spices and the oil. Stir then put on a baking tray. Make sure they are in a single layer.
Roast in the oven for 10 minutes. Check and if necessary return to the oven for another 5 minutes to crisp up.
At the same time as you roast the chickpeas, start making the soup. Heat the oil in a saucepan and then add the onion and chilli pepper. Cook over a low heat for about 5 minutes till the onion is soft.
Add the red pepper and carrot. Cook for another 5 minutes then stir in the cumin and coriander. Stir in and continue to cook for another minute.
Add the rest of the chickpeas and the tomatoes. Fill the empty tomato tin with water and add that too. Turn the heat up until the pan comes to a boil then lower to a simmer for about 15 minutes.
Squeeze the lemon juice in at the end to serve.
You could top the soup with some fresh coriander. If a chilli pepper is too hot but you still want a little heat, add a pinch of chilli powder instead.Nutritional information is approximate and a guideline only.