Chop roughly the onion, celery, garlic and fry gently in the olive oil for 5 minutes. This is best done in a fairly large, heavy bottomed saucepan. Add the spices and fry for another 3-4 minutes. Pour in stock, tomatoes and half the chickpeas and bring to the boil for a few minutes. Then put it in a food processor and whizz for until smoothish. Place back in the saucepan, add the frozen peas and the rest of the chickpeas, and heat through until the peas are just cooked. Season to taste and serve with crusty vegan bread. Wicked!!
P.S. The quality of the soup depends largely on the quality of the stock. So invest in a good one - my favorite is Marigolds Gluten Free Bouillon. Also very good is white Miso (fermented soya beans) available from most good healthshops, but don't use the dark Miso as it tastes like....!