Ingredients:
- ½ cup olive oil + 2 tbsp extra, divided
- 1 large red onion, chopped
- 2 cloves garlic, minced
- 2 celery sticks, chopped
- 1 carrot, chopped
- 2 tbsp dried oregano
- 1 sprig rosemary, minced (needles only)
- 1 bay leaf
- 2 x 400 g (14 oz) cans chickpeas, drained and rinsed (or 450 g / 1 lb dry chickpeas)
- 750 ml (3 cups) vegetable stock
- Juice of 2 lemons
- Fresh parsley, chopped (optional)
Instructions:
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