Step 1

Peel and dice onion and carrot. Mince garlic. Dice celery.

Step 2

Heat olive oil in a large pot over medium. Add the diced onion and cook, stirring regularly, until translucent about 4 minutes.

Step 3

Add the carrot, celery, garlic, and oregano to the pot. Cook for 5 minutes, stirring regularly, until vegetables begin to soften up.

Step 4

Add in the chickpeas and broth. Stir well to scrape up any browned bits on the bottom of the pot and simmer for 10 minutes.

Step 5

Wash, dry and chop the cilantro leaves. Slice the zucchini in 4 lengthwise. Cut the zucchini into thin rounds.

Step 6

To the soup, add the rice, ½ tsp salt, pepper, and 2 Tbsp. lemon juice. Cook for 5 minutes until the rice is plump.

Step 7

Add the zucchini and cilantro and cook for 3-5 minutes until the zucchini is tender.

Step 8

Taste and adjust lemon juice and salt as needed.