1. Place a pot on flame; pour oil and saute onion for a couple of minutes. Season with salt and cook until lightly browned.
2. Add ginger, garlic, vegetable, and beans. Pour vegetable stock, cover and cook for 10-12 minutes or until tender.
3. Stir in tomato, turmeric powder, cover and cook for a couple of minutes.
4. Lightly blend the soup, add chickpeas, herbs, and chili paste. Stir well.
5. Serve hot and enjoy!