In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.

Pour in the vegetable broth along with the crushed tomatoes and thyme, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.

To make the spiced chickpeas: Preheat oven to 400°F (200°C). Pat chickpeas dry with paper towels. In a bowl, toss chickpeas with olive oil, cumin, chili powder, paprika, and salt.

Spread chickpeas on a baking sheet and roast for 25-30 minutes, shaking halfway through, until crispy.

After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth.

Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!