This version is a simple chickpea soup. For a richer version and more traditional way of serving, see Lablabi or Leb-Lebi (Tunisian chickpea stew).
6 T olive oil
10 garlic cloves, crushed
12 oz chickpeas, soaked overnight and drained
10 C water
1 red onion, finely chopped
2 carrots, chopped
1 bunch of celery, chopped
Salt and pepper
1 bunch cilantro, chopped
Heat 4 T oil in a large pot or pressure cooker and cook the garlic until fragrant. Stir in the chickpeas, add the water, and bring to a boil. Simmer or pressure cook until tender.
Meanwhile, heat the remaining oil in a dutch oven and add the vegetables. Cook gently for 20 minutes.
Add the vegetables to the cooked beans, then puree half the mixture. Add salt and pepper and lemon juice to taste and serve sprinkled with cilantro.