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.
