Prepare the Ingredients

Soak 1 cup of dried chickpeas overnight, or rinse and drain 2 cups of canned chickpeas. Chop the onion, garlic, carrots, and celery. Gather the spices, lemon juice, and fresh herbs.

Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 7 minutes, stirring frequently, until the vegetables are tender and fragrant.

Add Spices

Stir in 1 teaspoon of cumin, 1 teaspoon of coriander, and 2 bay leaves. Cook for 2 minutes to release the aroma of the spices.

Combine Chickpeas and Broth

Add the soaked or canned chickpeas and 4 cups of vegetable broth to the pot. Stir well and bring the mixture to a gentle boil.

Simmer the Soup

Reduce the heat to low and let the soup simmer for 20-30 minutes. Allow the flavors to meld together and the chickpeas to soften.

Add Final Flavors

Stir in 2 tablespoons of fresh lemon juice to brighten the flavor. Season with salt and pepper to taste.

Serve and Garnish

Serve the soup hot, garnished with chopped fresh parsley or cilantro. Optional: Drizzle with olive oil or sprinkle with paprika for extra flavor.

Pairing Suggestions

Pair with crusty bread, pita chips, or a dollop of yogurt. Add Mediterranean-inspired sides like olives or hummus for a complete meal.