Greek Chickpea Soup with Lemon

. Prepare Chickpeas:

If using dried chickpeas, drain and rinse them after soaking overnight. If using canned chickpeas, drain and rinse them as well.

2. Sauté Onions and Garlic:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onions are translucent.

3. Add Vegetables:

• Add the chopped carrot, celery, bay leaf, and dried oregano to the pot. Sauté for a few more minutes.

4. Add Chickpeas and Broth:

• Add the chickpeas to the pot, and pour in the vegetable broth. Bring the mixture to a boil.

5. Simmer:

• Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the chickpeas are tender. If you’re using canned chickpeas, this will take less time, about 20-30 minutes.

6. Season with Lemon:

• Once the chickpeas are tender, remove the pot from heat. Stir in the lemon juice and season with salt and pepper to taste.

7. Serve:

• Ladle the soup into bowls, garnish with fresh parsley, and serve. You can also drizzle a bit of extra-virgin olive oil on top for added richness.

8. Enjoy:

• Enjoy your Greek Chickpea Soup with Lemon, and consider serving it with a side of crusty bread or a fresh Greek salad.