Add the onions and spices to a pan with a little oil and cook until the onions are soft and fragrant.

Pour in the stock and add the chickpeas, then simmer for a few minutes. (While that cooks, prepare the croutons*.)

Stir in the coconut cream and cook for a few more minutes. Use a hand blender to roughly blend the soup — you want it creamy but still with some whole chickpeas for texture.

Add the spinach and stir until just wilted.

Serve warm, topped with the crispy croutons.