Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the beetroot then chop into small chunks. Peel and thickly slice the onion. Tumble the veg into a roasting tray and drizzle with 1 tbsp oil. Toss with some salt and pepper. Slide into the oven for 10 mins.

Meanwhile, drain the chickpeas, saving the liquid. Tip them into a bowl with 1/2 tbsp oil and 2 tsp chill spice seasoning. After 10 mins, remove the beetroot from the oven and move it over to one side of the tray. Tip the chickpeas onto the other side. It doesn't matter if they mix a little. Slide back into the oven for 30 mins.

Peel and grate the ginger into a small bowl. Pour in the maple syrup and mix well. Set to one side. Finely chop the mint leaves.

When the beetroot has cooked for a further 30 mins, remove the tin from the oven. The chickpeas should be golden and crisp. Lift them from the tray into a bowl and set to one side. Don't worry if a few stay on the tray. Pour the maple and ginger mix over the beetroot and toss. Slide back into the oven for 10 mins. Fill and boil the kettle.

When the beetroot has cooked for a further 10 mins, remove the tray from the oven. Place the tray on to a medium heat on the hob (alternatively, transfer the roasted beetroot into a pan). Add half the roasted chickpeas. Tip in the reserved chickpea water and 800ml hot water from the kettle. Bring up to a bubble and cook for 10 mins.

Using a stick blender, blend the soup till smooth (or ladle in batches into a blender or food processor). Taste and add more salt or pepper if you think it needs it. Ladle into warmed bowls. Top with a dollop of soya yogurt, chopped mint leaves and the remaining roasted chickpeas.