Finely chop the onion and garlic. Peel the carrots and sweet potatoes, then cut everything into small cubes. Wash the bell pepper and dice it too.
In a (soup) pan, sauté the onion and garlic in some olive oil for about 3 to 4 minutes. Add the rest of the vegetables and sauté for another 5 minutes, stirring occasionally to avoid burning.
Add 1 litre of water to the pan and add the stock cubes. Bring the soup to a boil and let it simmer for 25 minutes. Once the vegetables are tender, use a hand blender to puree the soup.
For the spicy chickpeas, mix the drained chickpeas in a bowl with all the spices and sesame oil. Sauté the chickpeas over high heat for about 10 minutes until they become slightly crispy. Be careful not to burn them.
Serve the soup in bowls and add a generous spoonful of chickpeas to each bowl. Sprinkle with some freshly ground pepper.