Greek Chickpea Soup with Lemon (Revithia).

Instructions:

1. Heat ½ cup olive oil in a large pot over medium heat. Sauté the chopped onion for 1-2 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
2. Add chopped carrot, celery, dried oregano, minced rosemary, and bay leaf to the pot. Stir well to combine.
3. Add chickpeas and vegetable stock. Stir again and bring to a simmer. Lower the heat, cover with a lid, and cook for 25-30 minutes.
4. Once done, turn off the heat. Stir in the remaining 2 tbsp of olive oil, lemon juice, and chopped parsley (if using). Season to taste with salt and freshly ground black pepper.
5. Serve hot, optionally with crusty bread.

Notes:

• If the soup is too thick, adjust consistency with more vegetable stock.
• For a thicker texture, crush some chickpeas with a wooden spoon.

Enjoy your nutritious and flavorful Greek chickpea soup with lemon!