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Herby Chickpea Lemon Soup From a Blue Zone with Half the Heart Disease Rate of America

Source: Mindbodygreen.com
Ingredients
1 pound dried chickpeas, soaked overnight, rinsed, and peeled (or four 15-ounce cans low-sodium chickpeas, drained) 1 medium onion, coarsely chopped 1 garlic clove, minced 1 bay leaf 1/2 cup extra-virgin olive oil, plus more for serving Salt and pepper Juice of 3 lemons, for serving
Directions
1
Place the drained chickpeas in a pot with just enough water to cover, and bring them to a boil. Remove from the heat, drain, rinse, and put them into a clean pot.
2
Add the onion, garlic, bay leaf, olive oil, and enough water to cover the ingredients. Stir to combine.
3
If using dried chickpeas, bring to a boil and then simmer for about 2 hours, or until chickpeas are soft.
4
If using canned chickpeas, bring to a boil and then simmer for 30 minutes, adding a few tablespoons of water at a time to thin the soup as needed.
5
Remove from the heat and discard the bay leaf. Add salt and pepper to taste.
6
Serve with generous drizzles of lemon juice and olive oil.