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Preheat the oven to 200 degrees celsius (or use airfryer if you have one!)
Slice the tomatoes in half, roughly chop the onions + slice the top of the garlic bulbs. Peel the ginger.
Place on a baking tray, season with salt, pepper, harissa paste, paprika, cumin, oregano + olive oil.
Roast in the oven for 45 minutes, or until caramelised.
In a jug, add boiling water to the 2-3 stock cubes + the tomato purée.
Transfer the roasted veg into a blender (or use a stick blender), add enough stock to cover, then blend until smooth.
Pour into a saucepan, season to taste + bring to simmer. Add in the cream if using.
For the crispy chickpea topping, drain the chickpeas, then mix with the seasonings listed. Roast / air fry / fry until crispy.
To serve, ladle the soup into bowls, scatter the chickpeas on top + garnish with fresh herbs. Finish with a swirl of cream or yoghurt, serve with buttered toast + enjoy!