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Heat ½ cup olive oil in a large pot over medium heat. Sauté the red onion until soft and translucent.
Add garlic and cook for 30 seconds until fragrant.
Add celery, carrot, oregano, rosemary, and bay leaf. Stir well to combine.
Add chickpeas and vegetable stock. Stir and bring to a gentle simmer.
Cover and simmer for 25–30 minutes on low heat.
Turn off the heat. Stir in the remaining 2 tablespoons olive oil, lemon juice, and chopped parsley.
Season with salt and pepper.
Serving and storage tips:
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