Heat the oil in a pan. Add the onion, peas, spinach and parsley, sauté for approx. 5 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer the soup for approx. 10 mins., blend until smooth. Add the lime juice, season to taste.
Heat the oil in a frying pan. Brown the chicken breast for approx. 5 mins. on each side, remove from the pan, pull apart using 2 forks. Stir fry the chickpeas, lime zest and chicken in the same pan for approx. 3 mins., season.
Scatter the cheese on top of the crispbread. Bake for approx. 5 mins. in the upper half of an oven preheated to 200°C. Remove from the oven.
Serve the chicken and chickpeas in soup dishes, pour the soup over the top, garnish with the cress and almonds. Serve with the cheesy crackers.