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.