Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, for 15-20 minutes, until well caramelized. The onions should be well browned and softened.

Add the chickpeas, chicken stock, salt, sage, and paprika, thyme, and coriander, then reduce heat to simmer and cook, covered, stirring occasionally, 40 minutes or until the chickpeas are tender.

Remove the soup from heat and allow to cool for 20 minutes. Using a blender or immersion blender, puree until smooth.

While the soup is cooking, place the remaining teaspoon of olive oil in a small dutch oven or large oven-proof saucepan.

Add the mushrooms, carrots, and chicken thighs (left whole), cover, then place in the oven and roast for 40 minutes. Stir about every 10 minutes.

Add the roasted mushrooms, carrots, and chicken thighs to the pot with the pureed soup, stir, and place over medium-low heat, stirring occasionally, until the soup is again hot.

Serve.