😋 Greek Chickpea Soup with Lemon🥰❤

Soak the chickpeas overnight in water (skip this step if using canned).

Drain and rinse the chickpeas. In a large pot, heat olive oil over medium heat.

Sauté onion until soft and translucent (about 5 minutes). Add garlic and cook another minute.

Add chickpeas, bay leaves, oregano, salt, and pepper. Pour in enough water or broth to cover the chickpeas by a couple of inches.

Bring to a boil, then reduce heat to low and simmer 1.5–2 hours, until chickpeas are tender. (If using canned, simmer for 20–30 minutes.)

Stir in lemon juice and adjust seasoning. Add a little extra olive oil if you like it richer.

Serve warm, garnished with parsley or dill, and a wedge of lemon on the side. Maybe some crusty bread too! 🥖