Heat a large pot over medium heat. Heat oil and saute onion, garlic, ginger and turmeric until soft and fragrant.
Place cooked chickpeas in the pot with 4 cups of stock. Bring to a gentle boil and simmer for 10 minutes. Mash some of the chickpeas with a spoon agains the side of the pot for a smoother consistency.
Serve soup topped with chopped cilantro, a squeeze of lime juice and the honey mustard mix.