A filling recipe in which boiled chickpeas meet onion, garlic, and fresh ginger and are turned into a smooth soup. With its lightly spiced aroma and velvety consistency, it makes a warming starter for cold days.
Sauté the finely chopped onion in olive oil until pink, add the garlic and grated ginger, and sauté for one more minute.
Add the boiled chickpeas and vegetable stock to the pot and bring to a boil; cook over low heat for 15 minutes.
Remove the mixture from the heat, let it cool slightly, then blend with a blender or immersion blender until smooth.
Return the soup to the heat and season with salt and black pepper; warm through without boiling. Serve topped with olive oil, lemon juice, and fresh mint.
Important: When blending the soup, hot liquid can splash over, so leave the lid's edge slightly ajar and blend in small portions. Using freshly grated ginger gives a more pronounced aroma; if substituting with ground ginger, reduce the amount by about half.
If you drizzle a few roasted chickpeas and a pinch of red pepper flakes on top before serving, it is enriched in both appearance and texture.
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