Start by draining one can of chickpeas and reserving the liquid. In a blender, combine half of the chickpeas with their liquid and blend until smooth, creating a creamy base for your Lemon Chickpea Soup. Set this mixture aside for later.

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once warm, add chopped onion, diced carrots, and sliced celery. Sauté these vegetables for about 4–5 minutes until they are softened and the onion becomes translucent, filling your kitchen with delicious aromas.

Next, stir in minced garlic, Italian herb seasoning, ground turmeric, and a pinch of cayenne pepper. Cook the mixture for about 1 minute, stirring continuously until fragrant.

Now, stir in the blended chickpeas along with the remaining whole chickpeas, low-sodium vegetable broth, salt, and black pepper. Increase the heat to bring the soup to a gentle simmer. Cover the pot and let it cook for 20 minutes.

After 20 minutes, remove the pot from heat and mix in freshly chopped parsley, lemon juice, and lemon zest. Taste and adjust the seasoning with more salt or pepper if needed.

Ladle the Lemon Chickpea Soup into bowls while it's hot. Consider garnishing with croutons or a sprinkle of freshly grated parmesan.