Rinse and pat dry the chickpeas. Line a baking sheet with parchment paper, and spread out half the chickpeas in a single layer.
Drizzle chickpeas with olive oil. Sprinkle with curry powder, salt, and pepper. Toss to coat.
Roast chickpeas in the oven for 20-25 minutes, stirring occasionally, until crispy. Set aside.
In a large pot, heat a drizzle of olive oil over medium heat.
Add onions and garlic, and cook for 3-5 minutes, until softened.
Add the tomatoes, vegetable broth, basil, cumin, oregano and agave syrup. Stir to combine. Bring to a simmer and cook for 15 minutes.
Add the remaining chickpeas and cook for 5 minutes.
Using an immersion blender, blend the soup to a slightly chunky puree. (If you don't have an immersion blender, you can work in batches with a regular kitchen blender. Be careful when handling hot soup!)