In a large pot, add the olive oil and heat it over medium heat. Then add the onion and minced garlic until translucent and fragrant (3 minutes).

Add parsley and oregano to release their flavors.

Add celery, carrot and lemon zest and cook until softened and the onion is sweet (7 - 10 minutes). Don't rush this step; it is important for the flavor base of the soup.

Add the chickpeas and bay leaves. Pour in vegetable stock and bring it to a boil.  Reduce the heat and simmer until they reach your desired tenderness, 1½- 2 hours.

In pressure cooker the cooking time will be around 50 minutes

If you are using tinned chickpeas, the time will be 20-30 minutes.

while some recipes suggest flour, I prefer to thicken it with chickpeas from the soup. Take 2-3 tablespoons of chickpeas from the soup and place them in a blender (or use an immersion blender). Blend them until smooth and soft and place them back to the soup.

Alternatively, you can add orzo to absorb the excess water.

stir in lemon juice, add salt to taste and serve hot, garnished with fresh parsley or oregano.

Note: Add salt towards the end of cooking to avoid making the beans tough.