Preparation

• Add 2 of the cans of chickpeas to a blender with the liquid in the can and purée until smooth.
• Drain the third can of chickpeas and set aside.
• Mince the garlic and add it to a saucepot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
• Add the puréed chickpeas, drained chickpeas, chicken broth, thyme, oregano, red pepper, salt, and pepper to the soup pot with the garlic. Stir to combine.
• Allow the soup to come up to a simmer, then simmer for 10 minutes, stirring occasionally.
• While the soup simmers, zest and juice half of the lemon (you'll need about 2 tablespoon juice and ½ teaspoon zest). Slice the remaining lemon for garnish.
• After the soup has simmered, add 2 tablespoon juice and a pinch of lemon zest, then stir to combine.
• Taste the soup and adjust the salt, lemon juice, pepper, or other herbs to your liking.
• Garnish the soup with the remaining lemon slices and zest, a drizzle of olive oil, and more pepper if desired, then serve with crusty bread and enjoy!