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Finely dice the onion, roughly mince the garlic, finely chop the carrot (peeled) and thinly slice the celery
Heat a stock pot with a medium heat and add in ¼ cup extra virgin olive oil
After 2 minutes, add in the cut vegetables, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 2 ½ cups canned chickpeas (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then add in 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high and give it one final mix
Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat
After simmering for 10 minutes, remove the lid from the stock pot and the bay leaf from the soup, turn off the heat, squeeze in the juice of ½ a lemon into the soup, gently mix together, transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!