Step 1: Prepare the Chickpeas : Rinse and soak dried chickpeas overnight in plenty of water. Drain and rinse before cooking. If using canned chickpeas, rinse thoroughly and skip soaking.

Step 2: Sauté the Aromatics : Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic and carrot; cook 2–3 minutes until fragrant.

Step 3: Cook the Chickpeas : Add chickpeas to the pot. Pour in 6 cups of water or vegetable broth. Add bay leaf and oregano. Bring to a boil, then reduce heat to low and simmer 1–1.5 hours until chickpeas are tender.

Step 4: Season and Add Lemon : Remove the bay leaf. Season with salt and freshly ground black pepper. Gradually add lemon juice, tasting to achieve a balanced, tangy flavor.

Step 5: Garnish and Serve : Ladle soup into bowls. Drizzle with extra virgin olive oil and sprinkle with fresh parsley. Serve with crusty bread or pita.