Heat the oil in a large pot and add the onion & chorizo (or picante salami).
Fry gently for 5 minutes, add the carrots, sweet potatoes and celery.
Fry for a further 10 minutes, stirring occasionally.
Add the spices and cook for 2 minutes.
Add the tomatoes and stock.
Season, bring to the boil and simmer for 20 minutes, or until the vegetables are tender.
Transfer four ladlefuls of soup into a liquidise as well as half the coriander and half the chickpeas/black beans.
Once pureed, add back into the pan and stir through the remaining chickpeas/beans, coriander and the juice of one lime.