Take 2 cups of dried chickpeas and re-hydrate them. I soak them overnight, then cook the next day. To cook them, I drain the soaking water, rinse, put them in a stockpot and cover with water. Bring to a boil, cover and simmer for 1-2 hours.
Add 2T of olive oil to a warm stock pot, then add 12-15 good sized garlic cloves (mince or use a garlic press). Cook on low for about 2 minutes, stirring constantly. Next add your drained chickpeas, about 10 cups of stock, 1t ground cumin and 1t ground coriander. Bring it to a boil and then reduce heat and simmer for 2 – 3 hours (until chickpeas are tender)
While this is simmering, chop up 3-4 carrots, 6 stalks of celery and 2 yellow onions. Heat up a good sized skillet and then add 2-3T olive oil. Add the veggies and let them sweat for about 5 minutes. Then add to the soup.
Once the chick peas are tender, use an immersion blender to puree the soup a bit – not all the way, you still want the chunk of the veggies and chick peas but enough to thicken the soup up a bit.
Add the juice of one lemon (or some white wine), heat through and then add salt and pepper to taste.