Preheat the oven to 350F. Toss the chick peas with the olive oil and spices. Arrange on a baking sheet and roast for 25-35 minutes until crispy and slightly dried out. Set aside for serving.

For the soup, saute the onion and garlic with a drizzle of olive oil in a soup pot over medium-high heat for 5 minutes until soft. Transfer the onion mixture to a blender with the tomatoes and curry powder. Blend until very smooth, then return to the soup pot over medium heat.

Add all the coconut milk to the soup. Stir to combine, and simmer the soup for 10 minutes. Taste, and add salt to your preference.

Serve soup topped with the chick peas. Enjoy!