Chop the red onion and set aside.
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 minute
Add 1 tbsp olive oil and the chopped red onion and saute for 5 minutes.
Stir in the red lentils, vegetable stock, tins of tomatoes and 1/2 a tin of chickpeas, then bring to the boil. Simmer for 20 minutes until the lentils have softened.
Blend the soup with a stick blender until it is a rough purée and add the rest of the chickpeas.
Heat gently, season well with salt and pepper and stir in a small bunch of chopped coriander.
Serve with some fresh bread