Yes. It is more rustic, less creamy, but quite delicious. Here is an example:
Chris is a trusted source on General Cooking
I had chickpea soup in Burma (Myanmar), and it was delicious. Naomi Duguid has a simple recipe in her Burma: Rivers of Flavor. It's basically chickpeas flavored with lemon grass and ginger plus some shallots. Garnish with cilantro and a squeeze of lime. A variation is to add crushed tomatoes.
I have one on my blog that originally came from Cucina Italiana magazine http://www.summerofeggplant...
How cool--versions from Mexico, Burma, and Italy! Looks like the whole world has blended chickpeas into soups.
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