For the chickpea soup, soak the chickpeas and peas separately overnight. Clean the carrots and cut into small cubes. Wash and peel the potatoes and cut them into small cubes as well.
Bring the vegetable soup to a boil. Add the peas and chickpeas (drained). Then add the potato and carrot cubes and let everything boil at medium heat for 20 minutes.
Season the soup with grated ginger, salt and pepper.