Heat the oil in a pan and sauté the spices until the aroma is released. Add the onion and sauté. Add the carrot, squash, dates, half the coriander, garlic, harissa and water. Bring to the boil, cover and simmer gently for approx. 20 mins. When the vegetables are cooked, purée the soup in a blender or using a stick blender.
Pat the chickpeas dry, mix with the oil and spices and transfer to a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.
Serve the soup in bowls garnished with the chickpeas and remaining coriander.