From my favorite food magazine, American's Test Kitchen. The following components are for six people. 1t=1 teaspoon, 1T=1 tablespoon, 1C=1 Cup. 170 cal per serving.
In a saucepan, mix onions, oil, sugar, 1/8t salt, cover, stir fry until the onion becomes soft, about 8-10 min. Add minced garlic, chili powder, saffron, ginger, cumin, stir fry for about half a minute, stir-fry the garlic.
Open the medium fire, add soup, potatoes, tomatoes, chickpeas, boil and turn to low heat, half cover, until the potatoes become soft, about 20 minutes. Add melons and continue to cook for 5-10 minutes on low heat until the melons become soft.
Use a spoon to crush some of the potatoes to make the soup slightly thicker. Add parsley and season with salt and black pepper.