1½ cups of dry chickpeas, soaked (or 2 tins of unsalted chickpeas)
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2 bay leaves
1 tsp black mustard seeds
1 tsp cumin seeds
1 tbsp of olive oil
1 tsp miso paste
2 tbsp fresh mint, chopped
Cook the chickpeas until soft (not necessary if using tinned).
Dry-fry the mustard seeds and cumin seeds until they start to pop. Grind them with a pestle and mortar.
Saute the onions with the bay leaves until soft. Once nearly cooked, add the chopped garlic and ground mustard seeds and cumin seeds and cook for a few more minutes.
Drain the chickpeas and blend with the onion and spice mixture, after removing the bay leaves and miso paste, adding enough water to create the desired consistency.
Add some fresh chopped mint to the soup and serve.