Heat the oil in a large saucepan over medium heat, add the onion, garlic, carrot, red pepper and cumin seeds and stir-fry for about 1 minute. Add the stock and tomatoes and simmer for 5 minutes until the vegetables are soft.
Meanwhile, dry-fry the garnish seeds in a pan over medium heat until they are golden. Set aside to cool.
Remove the vegetable pan from the heat and use a hand-held blender to purée the vegetables. Alternatively, mash them by hand. Stir through the chickpeas and heat through for 2 minutes.
Season to taste, sprinkle over the roasted seeds and fresh coriander and serve with crusty mixed grain bread, if liked.