Fry onions in oil until soft then add the garlic, Robertsons Paprika, Robertsons Cumin and carrots and fry for a further 2 minutes stirring constantly.
Add the tomato puree, chopped tomatoes, Knorr Chicken Stock pot, water and sugar.
Allow to simmer for 20-25 minutes stirring occasionally.
Add the chickpeas and carry on simmering for 10 minutes.
Blend the soup briefly so it is still chunky.
Serve sprinkled with feta.