Chickpea Soup
**Ingredients:**
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 2 cans (15 ounces each) chickpeas, drained and rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– 1 tablespoon lemon juice
– Fresh rosemary or parsley, chopped (for garnish)
**Instructions:**
1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. **Add Broth and Chickpeas:**
– Pour in the vegetable broth and add the drained chickpeas. Stir to combine.
3. **Season the Soup:**
– Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
4. **Blend Partially (Optional):**
– For a creamier texture, you can use an immersion blender to blend a portion of the soup, or transfer a couple of cups of the soup to a blender, blend until smooth, and then return it to the pot.
5. **Add Lemon Juice:**
– Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
6. **Serve:**
– Ladle the soup into bowls and garnish with fresh rosemary or parsley. Serve hot.
