Roasted carrot soup with crispy chickpeas

1. Preheat the oven to 180ºC, gas mark 4. Chop the carrots into thick batons around 5cm long and add to a roasting tin. Drizzle 1 tbsp olive oil and a pinch of salt, toss to coat and roast for 40-45 minutes until beginning to caramelise. The carrots should feel tender when pierced with a knife.

2. When the carrots are nearly done, warm the remaining oil in a large saucepan or casserole dish. Add the onion, garlic, cumin and coriander seeds and sauté gently for 10 minutes, until the onion is soft and the spices smell fragrant. Add the roasted carrots, then cover with the stock and 500ml water. Bring to a simmer, then cook gently for 15 minutes so the flavours can infuse. Remove from the heat and leave to cool for a few minutes.

3. Meanwhile, combine the chickpeas, olive oil, ras el hanout and a pinch of salt in a small bowl and toss to coat. Spread on a parchment-lined baking tray and roast for 15-20 minutes until golden and crispy.

4. Blend the carrot mixture in a blender (you might need to do it in two batches), add the butter and blitz until smooth and silky. Season to taste, then serve immediately with a swirl of natural yogurt and scattering of chickpeas.