Step 1

Saute onion: Warm 2 tablespoons of the olive oil in a large pot over medium high heat. Add onions and salt. Saute until golden-brown around the edges, 6 to 8 minutes.

Step 2

Add seasonings: Add the remaining 2 tablespoons olive oil to the pot, along with leeks, garlic, ginger, turmeric, and black pepper. Saute, stirring frequently, until fragrant, about 2 minutes.

Step 3

Boil: Add chickpeas and vegetable broth. Stir to mix, and use the bottom of a stirring spoon to scrape up any brown bits stuck to the bottom of the pot. Cover with a lid slightly ajar, and bring to a boil. Reduce heat to medium and cook for 10 minutes, to let the flavors meld.

Step 4

Add pasta: Add the ditalini and stir well to mix. Cover with a lid slightly ajar (so the broth doesn't over-reduce). Cook, stirring occasionally, until the noodles are al dente, about 10 minutes.

Step 5

Serve: Taste and season with more salt if needed. Spoon the soup into bowls and top with garnishes (iceberg lettuce, jalapeno, radish, and cilantro). Squeeze a lime wedge or two over each bowl before digging in.