Prepare and cook chickpeas according to on-pack directions. Set aside.
Heat oil in a large saucepan. Add onion and garlic, cooking over a low heat for 4-5 minutes. Stir in seasoning and cook a further minute. Add stock, tomatoes, water, prepared chickpeas, capsicum and oregano. Bring to the boil, reduce heat and simmer for approx. 25 minutes until chickpeas are tender.
Stir pre-bought cooked chicken and chopped coriander into soup and season to taste. Accompany with sour cream, diced avocado and additional coriander.