Prep: Wash and dry all produce. Heat the oven to 400 degrees. Drain and rinse the chickpeas. Halve, peel, and finely dice the onion. Mince or grate the garlic. Pick the basil leaves from the stems, reserving both.

Toss half the chickpeas on one side of a baking sheet with a drizzle of oil, half the cumin, half the oregano, and a pinch of salt and pepper. Roast for 20-25 minutes, tossing occasionally.

Heat a drizzle of oil in a large pot over medium high heat. Add the onion and cook, tossing for 3-4 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the tomatoes, vegetable stock concentrate, basil stems, and 11/2 cups water to the pan. Season with salt (we used 1/2 teaspoon kosher salt) and pepper. Bring to a simmer. Taste and add up to 1 teaspoon sugar, if needed.

Simmer the soup: Add the remaining chickpeas to the pot, cover, and reduce heat to low. Simmer for about 15 minutes. Season to taste with salt and pepper.

Remove the baking sheet from the oven. Place the tortillas on the other side of the baking sheet and sprinkle with the mozzarella cheese, remaining oregano, and remaining cumin. Fold each tortilla in half. Return to the oven for 5-7 minutes, until melted and slightly crisp. Cut the tortillas into wedges.

Divide the crispy chickpea and tomato soup between bowls. Dollop each bowl with 1 Tablespoon pesto and stir to swirl it into the soup. Sprinkle with the basil leaves and crispy chickpeas. Serve with the cheesy tortillas and enjoy!