Sauté onion with a sprinkle of salt until translucent. Add garlic and sauté briefly.
Add cumin, coriander, turmeric, and cayenne. Bloom until fragrant.
Add the chickpeas and stir to coat.
Add the broth and bring to a boil. Reduce heat and simmer ~15 minutes.
Blend to desired soup texture.
Warm the soup and stir in the lemon zest and juice. Season with salt and pepper to taste.