The key to this dish lies in selecting the right ingredients—fresh, fragrant herbs and quality canned chickpeas really make a difference. When I first moved to the US, I learned to trust good pantry staples combined with fresh produce to create big flavors without fuss. Using homemade or good-quality vegetable broth elevates the soup, but I’ve also made it work with store-bought versions when time was tight.

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1 bay leaf
• 1 medium potato, peeled and diced (optional, for extra creaminess)
• Juice of ½ lemon
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil for garnish

Substitutions: For a heartier version, swap vegetable broth for chicken broth. If you don’t have fresh rosemary, dried works perfectly. And if you want to avoid potatoes, a small parsnip or turnip can add a subtle sweetness instead.