Add the chickpeas, thyme and stock and bring to the boil. Cover the saucepan, reduce the heat and simmer for 40 minutes. Add the potato, carrots, tomatoes and coriander and season with salt and pepper.
Bring to the boil once more, reduce the heat and simmer for 30-40 minutes or until the vegetables are soft. Blend small batches of the soup in a food processor until smooth.
Adjust the seasoning if necessary and serve hot.
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