Heat oil in a large pan, sauté onion, garlic, and ginger for a minute. Add chopped leeks, soup cube sauté till leeks are wilted turns to golden colour. Add one bowl of water and boil for about 5 minutes.
When the soup starts simmering, add corn flour mixture stir well. Add boiled chickpeas, salt and pepper to taste.
Ladle in soup bowls and garnish with parsley.