Onions peel, halve and chop. Peel garlic and chop roughly. Heat 2 tablespoons of oil in a wide saucepan. Fry the onions, garlic and lentils for about 4 minutes, stirring occasionally. Deglaze with wine and pour on broth and cream. Reduce heat and simmer for about 12 minutes.
Pour the chickpeas into a sieve and drain well. Heat 2 tablespoons of oil in a wide frying pan. Stir-fry the minced meat for about 6 minutes until crumbly. Season to taste with salt, pepper and cumin. Take out and keep warm. Put the pan back on the stove. Add 1 tablespoon of oil and heat it up. Brown the chickpeas in it. Add 3/4 of the peas to the lentils and simmer for another 5 minutes. Put the rest of the chickpeas aside.
Finely puree the soup with the cutting stick. Season to taste with salt, pepper and turmeric. Wash herbs, shake dry, pluck leaves from the stems and chop finely.
Arrange the soup in bowls. Add minced meat and the remaining chickpeas as garnish. Sprinkle with herbs and garnish with a dash of yoghurt.