Heat the oil in a large pot over a high heat. Add the courgettes and cook for 4 – 5 minutes until softened.
Add the Stock and simmer for 8 – 10 minutes, until the courgettes are fully cooked.
Stir in the chickpeas, frozen peas and half the pesto and cook for one minute.
Blend until smooth with a hand-blender and season to taste.
To serve, ladle the soup into warmed bowls and garnish with extra pesto and the reserved chickpeas and peas.
