Greek Chickpea Stew

1: Soak the dry chickpeas for 6-8 hours.

2: In a pot, sauté the onions, celery, and carrots until softened.

3: Add the zucchini, garlic, thyme, and rosemary, and cook for a few more minutes.

4: Add the soaked chickpeas, vegetable stock cubes, and enough water to cover the ingredients.

5: Bring to a boil, then reduce the heat and let it simmer until the chickpeas are tender, about 45 minutes to 1 hour.

6: Stir in the olive oil, fresh dill, and juice of 2 lemons before serving.