1. Put 2 tablespoons olive oil into a large pot and heat it over a medium-high heat. Add in the onions, chili, garlic and 1 teaspoon of sugar and mix them together with a wooden spoon. Add the tomatoes and sun-dried tomatoes and roast them gently. Finally, add the cans of peeled tomatoes and the basil and cook everything until it’s soft. This should take about 8-10 minutes. Stir everything a few times so it cooks evenly and nothing sticks to the bottom of the pan.
2. In the meantime, mix all the spices, the olive oil and the chickpeas in a small bowl, put it on a baking tray and bake it for about 20 minutes at 390°F.
3. For the mint-flavored avocado yogurt, combine all ingredients in a large bowl and blend everything.
4. Remove the pot from the heat and blend everything until the soup is smooth. After this, reheat it on a medium heat for a few minutes. Add the pepper, salt and balsamic vinegar.