Greek Chickpea Soup with Lemon (Revithia)

Ingredients

½ cup olive oil, plus an extra 2 tablespoons, divided

1 large red onion, finely chopped

2 cloves of garlic, minced

2 celery sticks, sliced

1 carrot, diced

2 tablespoons oregano, dried or fresh

1 sprig rosemary, needles minced

1 bay leaf for that touch of flavor

2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked

750 ml (about 3 cups) of rich vegetable stock

The juice of 2 zesty lemons

Fresh parsley, chopped (optional, but recommended for that fresh kick)

Preparation:

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