Finely chop the onion, garlic, and fresh ginger.

Cut the broccoli into small florets and roughly chop the chard.

Dice the natural tofu into bite-size cubes.

Heat 1 tablespoon of cooking oil in a large soup pot over medium heat.

Fry the onion, garlic, and fresh ginger until softened and fragrant, about 3 minutes.

Add the curry powder and chili powder to the pot.

Stir the spices for 30 seconds until aromatic.

Add the canned chickpeas and roast them with the aromatics for 2 minutes.

Pour in the full-fat coconut milk and water.

Bring the soup to a gentle simmer and cook for 10 minutes.

Stir the broccoli, chard, lime juice, sugar, and salt into the soup.

Simmer the soup for another 10 minutes until the broccoli is tender.

Heat the remaining 1 tablespoon of cooking oil in a frying pan over medium-high heat.

Fry the tofu cubes on all sides until golden and crisp, about 5 minutes.

Add the ground cumin, paprika powder, ground coriander, salt, and agave syrup to the tofu.

Toss the tofu for 1 minute until coated in a sticky spice glaze.

Divide the soup among 4 bowls and top each serving with glazed tofu cubes.