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Export 15 ingredients for grocery delivery
Step 1
Place the chickpeas in a bowl with a sprinkle of salt. Cover by double the amount of water and let them soak overnight. In the morning, drain them and wash them well.
Step 2
Prepare the vegetables: chop the onion, carrots and celery and mince the garlic.
Step 3
In a medium pot, sauté the vegetables with ¼ cup of olive oil for a few minutes. Stir in the chickpeas and sauté for just a couple of minutes more.
Step 4
Add the hot stock, the bay leaves, the rosemary, and the thyme. Bring to a boil, reduce to a medium-low heat, partially cover the pot, and cook for about half an hour. The cooking time will depend on the quality of the chickpeas. If necessary, cook them a little longer until tender. Add more hot liquid (stock or water) if necessary.
Step 5
Remove two ladles of soup with some of the broth and place in a small food processor or blender. Blend until smooth. Stir back into the pot with the rest of the soup.
Step 6
Remove from the heat, stir in the lemon zest and juice, the salt and pepper, and the honey (if using).
Step 7
Top with extra olive oil, dill, and freshly ground black pepper. Serve with extra lemon slices.
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