1 tbsp Extra Virgin Olive Oil
½ Yellow Onion (medium, diced)
2 Carrot (medium, peeled)
1 stalk Celery (chopped) Sea Salt & Black Pepper (to taste)
5 ½ cups Chickpeas (cooked)
1 tsp Oregano
4 cups Vegetable Broth
¼ cup Lemon Juice
1
Directions
- Heat the oil in a pot over medium heat. Add the onion, carrot, celery, salt, and pepper. Sauté for four to five minutes until the vegetables start to soften. Stir in a splash of broth if needed.
- Add the chickpeas, oregano, and broth. Bring to a boil. Reduce to a simmer.
- Simmer for 15 to 20 minutes until the vegetables are fork-tender.
- Remove from heat. Stir in the lemon juice. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Ingredients
1 tbsp Extra Virgin Olive Oil
½ Yellow Onion (medium, diced)
2 Carrot (medium, peeled)
1 stalk Celery (chopped) Sea Salt & Black Pepper (to taste)
5 ½ cups Chickpeas (cooked)
1 tsp Oregano
4 cups Vegetable Broth
¼ cup Lemon Juice