1 bay leaf
2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
750 ml (3 cups) vegetable stock
Juice of 2 lemons
Fresh parsley, optional
INSTRUCTIONS
Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and cook for 30 seconds longer.
Add the carrot and celery to the pot along with the oregano, rosemary, and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice, and chopped parsley if you want, and mix well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.
NOTES
If you think the soup is too thick, add some more vegetable stock.
To thicken the soup, try crushing some of the chickpeas with a wooden spoon.
Cooking Tips:
For a Creamier Texture: Blend a portion of the soup before adding the lemon juice, then return it to the pot. This will create a creamier consistency without the need for dairy.
For Extra Flavor: Add a dash of smoked paprika or a pinch of chili flakes for a smoky or spicy kick.
Storage: This soup stores well in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stove, adding a little extra stock if needed.
Nutrition Information (Per Serving):
Calories: 350 kcal
Fat: 18 g
Saturated Fat: 2.5 g
Carbohydrates: 40 g
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