1 cup dried chickpeas 250 ml
2 cups water 500 ml
1 tsp vegetable oil 5 ml
1/4 cup diced onion 50 ml
1/4 cup diced celery 50 ml
1/4 cup diced peeled carrot 50 ml
1 cup low-sodium vegetable stock 250 ml
1 bay leaf 1
1 tbsp freshly squeezed lemon juice 15 ml
1 tbsp chopped fresh parsley 15 ml

1. In a medium bowl, soak chickpeas in water overnight or for up to 1 day. Drain and set aside.
2. In a medium saucepan, heat oil over medium-high heat. Add onion, celery and carrot and cook until tender, about 5 minutes. Add stock, chickpeas and bay leaf; bring to a boil. Cover, reduce heat and simmer until chickpeas are very tender, about 45 minutes. Let cool.
3. Transfer to blender, add lemon juice and parsley and puree on high speed, adding water if necessary, until smooth.