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In a 4-quart slow cooker, add the onion, garlic, chickpeas, broth, cumin, and salt. Cover and cook over low heat for 4 hours.
Allow to cool slightly, then process the soup in a blender or using an immersion blender. Return the soup to the slow cooker and add the lemon juice and olive oil. Heat on low for an additional 30 minutes. Garnish with cilantro leaves and freshly ground black pepper.