Greek Chickpea Soup

Instructions:

1. Prepare the Chickpeas:
   • Rinse the dried chickpeas thoroughly under cold water and soak them overnight in a large bowl of water.
2. Cook the Chickpeas:
   • Drain and rinse the soaked chickpeas.
   • In a large pot, add the chickpeas and enough water to cover them by about 2 inches.
   • Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the chickpeas are tender. You can also use a pressure cooker to save time.
3. Prepare the Soup Base:
   • In another large pot, heat the olive oil over medium heat.
   • Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften.
4. Season the Soup:
   • Add the bay leaf, dried oregano, dried thyme, and dried rosemary to the pot with the sautéed vegetables. Stir to combine.
   • Season with salt and pepper to taste.
5. Combine the Chickpeas and Soup Base:
   • Once the chickpeas are tender, drain them and add them to the pot with the sautéed vegetables and herbs.
   • Stir everything together.
6. Simmer the Soup:
   • Add enough water to the pot to cover the chickpeas and vegetables by about an inch.
   • Cover the pot and simmer the soup over low heat for about 30-40 minutes, or until all the flavors meld together and the soup thickens slightly.
7. Finish and Serve:
   • Remove the bay leaf from the soup.
   • Stir in the lemon juice to brighten the flavors.
   • Taste and adjust the seasoning if necessary.
   • Ladle the soup into bowls and garnish with chopped fresh parsley.
   • If desired, top each bowl with crumbled feta cheese for added flavor.

Enjoy your delicious Greek Chickpea Soup! It’s best served with crusty bread or pita for a complete meal.