Heat the oil in a pan over a medium heat, then add the onion, garlic, carrot, pepper and cumin seeds and stir-fry for about 5 minutes. Add the stock and tomatoes, and simmer for 5 minutes.
Purée the vegetables with a hand blender, stir in the chickpeas and heat through for 2 minutes.
Garnish with seeds / coriander. Serve with bread.