Heat the olive oil and fry the onion, garlic and chilli in a large deep pan with some olive oil a low heat for about 5 minutes.
Add thecoiander, thyme and courgettes, and cook for another 5 minutes on a low heat.
Add the vegetable stock and the can of chickpeas, cover the pan and simmer gently for about 15 minutes
Add spinach and half of the chopped coriander for 1 minute until spinach leaves have 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.
Divide into bowls and sprinkle with the remainding coriander and a dollop of cream, yoghurt or olive oil. Serve with warm crusty bread
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