A hearty, smooth soup made with cooked chickpeas, onion, garlic, and fresh ginger. Its gently spiced flavor and velvety texture make it a warming starter for cold days.
Sauté the finely chopped onion in olive oil until lightly golden. Add the garlic and grated ginger and cook for 1 more minute.
Add the cooked chickpeas and vegetable stock to the pot and bring to a boil. Reduce the heat and simmer for 15 minutes.
Remove the pot from the heat and let the soup cool slightly. Blend with a countertop or immersion blender until smooth.
Return the soup to the stove and season with salt and black pepper. Heat without bringing it to a boil. Serve topped with olive oil, lemon juice, and fresh mint.
Important: Hot liquid can spill while blending the soup. Work in small batches and leave the edge of the blender lid slightly open. Freshly grated ginger gives a stronger aroma; if substituting ground ginger, use about half as much.
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