In a large pot, heat a drizzle of oil and sauté the onions with the garlic (chopped into small pieces) until lightly golden.

Add the sliced carrots, season with salt, pepper, paprika, ground coriander, cumin, and a pinch of cinnamon. Stir to coat the vegetables with the spices and let cook for 5 minutes.

Pour in the water, add the chickpeas and the bouillon cube. Cook over medium heat until the carrots are very tender.

Blend the soup until smooth and creamy, then adjust seasoning if needed.