Greek Chickpea Soup

1: Soak the chickpeas for 6-8 hours.

2: In a pot, heat some extra virgin olive oil and sauté the onions until translucent.

3: Add the celery, carrots, and zucchini, and cook until tender.

4: Stir in the garlic, thyme, rosemary, and soaked chickpeas.

5: Add water and the veggie stock cubes, then bring to a boil.

6: Reduce heat and simmer until the chickpeas are soft.

7: Squeeze in the juice of the lemons and stir in the fresh dill before serving.