Ingredients:
½ cup olive oil, plus an extra 2 tablespoons, divided
1 large red onion, finely chopped
2 cloves of garlic, minced
2 celery sticks, sliced
1 carrot, diced
2 tablespoons oregano, dried or fresh
1 sprig rosemary, needles minced
1 bay leaf for that touch of flavor
2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked
750 ml (about 3 cups) of rich vegetable stock
The juice of 2 zesty lemons
Fresh parsley, chopped (optional, but recommended for that fresh kick)
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