Has anyone blended chickpeas into a soup?

How cool--versions from Mexico, Burma, and Italy! Looks like the whole world has blended chickpeas into soups.

I have one on my blog that originally came from Cucina Italiana magazine http://www.summerofeggplant.blogspot.com/2010/06/say-ceci.html

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.

Yes. It is more rustic, less creamy, but quite delicious. Here is an example:

http://thespicedlife.com/2010/06/rustic-chickpea-puree-with-pasilla-chile-mint-cider-vinegar.html