Greek Chickpea Soup with Lemon (Revithia)

If using dried chickpeas, drain and rinse them after soaking. If using canned chickpeas, drain and rinse them as well.
In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened.
Add soaked or canned chickpeas to the pot and stir to combine with the vegetables.
Pour in vegetable broth, add dried oregano, dried thyme, and the bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours or until the chickpeas are tender. If using canned chickpeas, the cooking time will be shorter.
Once the chickpeas are cooked, remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some whole chickpeas for texture.
Stir in the lemon juice and season with salt and pepper to taste.
Garnish the soup with fresh parsley before serving.