1. Prepare the Vegetables

• Peel and chop the carrots into bite-sized pieces. Chop the onion and mince the garlic. If using canned chickpeas, drain and rinse them thoroughly.

2. Sauté the Aromatics

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.

3. Cook the Carrots and Spices

• Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally. This helps to bring out the flavor of the carrots before adding the broth.
• Sprinkle in the cumin, turmeric, coriander, and cinnamon (if using), and stir to coat the carrots and onions in the spices. Cook for another 1-2 minutes to allow the spices to bloom and become aromatic.

4. Add the Chickpeas and Broth

• Add the cooked chickpeas (or canned chickpeas) to the pot, followed by the vegetable broth. Stir everything together, ensuring the carrots and chickpeas are evenly distributed in the broth.

5. Simmer the Soup

• Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the carrots are tender and easily pierced with a fork.

6. Blend the Soup (Optional)

• For a smoother texture, use an immersion blender to puree the soup directly in the pot. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. If you prefer a chunkier soup, skip the blending step and leave the soup as is.

7. Adjust Seasoning

• Taste the soup and add salt, pepper, and more spices if desired. If the soup needs more acidity, squeeze in the juice of one lemon to brighten the flavor.

8. Serve

• Ladle the soup into bowls and garnish with fresh cilantro or parsley. You can also add a dollop of yogurt or coconut yogurt for extra creaminess. Drizzle a little olive oil on top or serve with toasted pita or crusty bread on the side.