½ cup olive oil, plus an extra 2 tablespoons, divided

1 large red onion, finely chopped

2 cloves of garlic, minced

2 celery sticks, sliced

1 carrot, diced

2 tablespoons oregano, dried or fresh

1 sprig rosemary, needles minced

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:

If the soup seems too thick for your liking, feel free to add more vegetable stock to adjust the consistency.

For a thicker soup, lightly mash some of the chickpeas.

Nutritional Information per Serving:

Calories: 350

Total Fat: 11 g

Saturated Fat: 1 g

Unsaturated Fat: 8 g

Cholesterol: 0 mg

Sodium: 600 mg

Carbohydrates: 55 g

Fiber: 13 g

Sugar: 18 g

Protein: 13 g