Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, combine the chopped red bell peppers, cherry tomatoes, onion, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil, then season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.

Roast the vegetables for 25-30 minutes, or until they are very tender and slightly caramelized at the edges. Stir halfway through.

While the soup vegetables are roasting, prepare the chickpeas. Ensure they are thoroughly dried (pat them vigorously with a paper towel). In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, and an optional pinch of cayenne pepper until evenly coated.

After the soup vegetables have roasted for about 15 minutes, or on a separate baking sheet if preferred, spread the seasoned chickpeas in a single layer. Continue roasting alongside the vegetables for another 20-25 minutes, or until golden brown and crispy. If needed, bake for an additional 5-10 minutes after removing the other vegetables to achieve desired crispness.

In the last 5-7 minutes of the chickpea roasting, spread the raw pumpkin seeds on a small, dry baking sheet or directly onto an empty spot on the main baking sheet. Roast until lightly golden and fragrant. Alternatively, toast them in a dry skillet on medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly puffed.

Carefully transfer the roasted vegetables (including any pan juices) from the baking sheet into a large pot or Dutch oven. Add the vegetable broth and fresh basil leaves.

Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and let it cook for about 5-7 minutes, allowing the flavors to meld.

Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If using a standard blender, carefully transfer the hot soup in batches to the blender (do not fill more than halfway), secure the lid, and blend until smooth. Return the blended soup to the pot.

Taste the soup and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a splash more vegetable broth to reach your desired consistency.

Ladle the hot soup into bowls. Top generously with the crispy spiced chickpeas and toasted pumpkin seeds just before serving. Enjoy immediately for maximum crunch!