- Peel the potato, carrot and parsley root, wash the leek and dice everything.
- Peel and slice the ginger.
- Heat the olive oil in a pot, add the vegetables and the ginger and steam for about 10 minutes on low heat.
- Add 200g chickpeas, peeled tomatoes, bouillon and spices and simmer on low heat for about 10 minutes. Then mix the soup well with lemon juice, salt and pepper to taste.
- Add the remaining 100g of chickpeas to the soup and let it warm.