2 cups dried chickpeas (or 4 cups cooked chickpeas)
1 medium onion, finely chopped
2–3 garlic cloves, minced
2 medium carrots, diced
1 stalk celery, diced
1 bay leaf
Seasonings and Liquids:
4 cups vegetable broth
1/4 cup olive oil
Juice of 1 large lemon (adjust to taste)
1 tsp dried oregano (preferably Greek)
Salt and pepper to taste
Optional Garnish:
continued on next page
