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Serves 6:
14 oz (400 grams) uncooked (dry) chickpeas
½ cup olive oil
1 onion, finely chopped
1 carrot, diced
12 celery stalks, finely diced
1 potato, diced
4 garlic cloves, grated
2 bay leaves
12 tablespoons dried thyme or oregano
Salt and black pepper
Pinch of crushed red pepper flakes
8 cups vegetable broth or water
Juice of 12 lemons
Garnish: finely chopped fresh parsley

Instructions

Soak the chickpeas in water overnight.
Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.
Add grated garlic and warm through about 30 seconds.
Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.
Skim any foam that comes to the top in the first 2030 minutes of cooking.
Cover the pot and simmer for 1 and ½2 hours or until the chickpeas and tender.
Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.
Remove from the heat and add the lemon juice and chopped parsley.
Serve with toasted bread and olives. Enjoy!

Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.

Note: This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end.

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