Heat the olive oil in a large casserole dish over a medium heat. Sweat the leek with a little seasoning for 6-7 minutes, stirring occasionally, until soft and turning translucent.
Add the carrot, potato and chickpeas, stirring well. Stir in the cayenne pepper, paprika, and cinnamon. Pour in the stock and bring to the boil.
Reduce the heat to a simmer and cook for 10 minutes. Add the chicken, courgette and vermicelli at this point and simmer for a further 10 minutes until the chicken is cooked through with no pink showing and the vermicelli is tender.
Stir in the chopped parsley, then adjust the seasoning to taste using lemon juice, salt and pepper. Spoon into to a serving bowl and garnish with a sprig of coriander on the side.
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