1 bay leaf for that touch of flavor
2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked
750 ml (about 3 cups) of rich vegetable stock
The juice of 2 zesty lemons
Fresh parsley, chopped (optional, but recommended for that fresh kick)
Preparation:
Begin by heating the olive oil in a large pot over medium heat. Sauté the onion until it becomes tender and translucent.
Add in the fragrant garlic and cook for a brief 30 seconds, just until it releases its aroma.
Now, introduce the carrot and celery, along with the oregano, rosemary, and bay leaf. Stir them together to combine the flavors.
Add the chickpeas and vegetable stock, stir well, and bring the mixture to a gentle simmer.
Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes, allowing the flavors to meld beautifully.
Once the soup is ready, turn off the heat. Stir in the additional olive oil, fresh lemon juice, and if you like, some parsley for an extra layer of flavor. Season to taste with salt and freshly ground black pepper.
Serve this Greek delight warm, accompanied by crusty bread for a complete meal.
Additional Tips:
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