Heat the olive oil in a large deep pan and fry the onion, garlic and chilli over a low heat for about 5 minutes. Add the chopped coriander stems, thyme and courgettes, and cook for another 5 minutes over a low heat.
Add the vegetable stock and the chickpeas, cover the pan and simmer gently for about 15 minutes. Stir in the spinach and half the chopped coriander leaves, and cook for 1 minute until the spinach leaves have just wilted.
Ladle half of the contents of the pan into a blender and blend until smooth. Pour the blended mixture back into the pan.
Season with salt and pepper to taste before serving, sprinkled with the remaining coriander and with a dollop of cream or yogurt spooned on top. Garnish with the reserved whole coriander sprigs and serve with warm crusty bread.
*Inspired by Rose T. featured in the Realfood Cookbook
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.