Lemon Chickpea Soup | Recipe Cloud App

Ingredients

• ½ cup olive oil + extra 2 tbsps, divided
• 1 large red onion
• 2 cloves garlic
• 2 celery sticks
• 1 carrot
• 2 tbsps oregano
• 1 sprig rosemary, needles only, minced
• 1 bay leaf
• 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
• 750 ml (3 cups) vegetable stock
• 2 lemons, juice of
• Fresh parsley, optional