In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add minced garlic, crushed coriander seeds, ground ginger, turmeric, and cracked black pepper. Sauté for 1-2 minutes until fragrant.

Stir in chopped onion and cook for about 2 minutes until translucent. Add chopped carrot and cook for an additional 3 minutes. Combine chopped potato and cooked chickpeas, stirring to coat.

Pour in 5 cups of water and sprinkle in salt. Bring to a boil, then reduce to a simmer. Cover and allow to simmer for about 15 minutes or until potatoes are fork-tender.

Once vegetables are tender, purée the mixture using an immersion blender until smooth and creamy. Stir in coconut cream and lemon juice, adjusting consistency with additional water if needed.

Preheat the oven to 425°F (220°C). Spread cooked chickpeas on a baking sheet and dry in the oven for 5 minutes. Toss chickpeas with olive oil, minced garlic, paprika, chipotle powder, cayenne, and salt before roasting for 20-25 minutes.

Ladle the soup into bowls and top with the crispy roasted chickpeas. Optionally garnish with coconut cream, parsley, or extra lemon juice.