Soup -

1. In a large deep pan, heat the coconut oil and sauté the onions, carrots and red peppers until the onions start to soften. Add the minced garlic and sauté for just 1 minute until fragrant.
2. Add the turmeric, spice mix and tomato paste. Stir through for a few minutes just until the vegetables are coated.
3. Add the chicken stock, tahini and coconut milk. Bring to a boil then simmer covered until the carrots are tender, stirring occasionally, about 45 minutes. Meanwhile roast the chickpeas.
4. Use a blender or an immersion blender to puree the soup until smooth. Pour the soup back into the pot, stir in the lime juice and season with salt and pepper to taste.
5. Ladle the soup into bowls. Drizzle with extra coconut milk, roasted chickpeas parsley.

Roasted Chickpeas -

1. Preheat oven to 220C/425F.
2. Drain the chickpeas and pat dry with a paper towel. Transfer to a bowl and toss with olive oil, cumin and salt until they ate coated. Spread them on a baking sheet roast in oven until they are browned and crisp, about 10-20 minutes.
3. Enjoy!