• garbanzo beans (canned or dry, I used 17 oz of dried beans)
• 4 celery stalks, chopped
• 4 carrots, peeled and chopped
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1 vegetable bouillon cube
• juice of two lemons
• salt & pepper to taste
Note: If using dried chickpeas, soak overnight. The next morning, drain the chickpeas and rinse 3 times. Next, fill a pot with chickpeas and enough cold water to cover the chickpeas. Bring to a boil and skim the foam off the top of the water for 15 minutes and then drain the chickpeas again. I used dried beans because they tend to have more flavor and better texture. If using canned chickpeas, drain and rinse.
Put the chickpeas in a pot and fill with water to a couple of inches above the chickpeas. Bring to a boil.
Add celery, carrots, onion, garlic and vegetable bouillon cube into the pot. Turn down the heat to a simmer and cover.
Allow ingredients to cook together for an hour.
After an hour, take the pot off the heat, squeeze lemon juice into the soup.
When the soup cools off a little, place the soup into blender and blend away!
Add salt & pepper to taste. Enjoy!