2 cups of chickpeas (if made from scratch, reserve the cooking liquid..strain/rinse if canned)
8 cups of water (if using chickpea liquid, supplement with water)
2 lemons halved (remove seeds)
4 cloves garlic
1 small yellow onion
2 cups chopped kale
1 tablespoon dried oregano
Sea Salt
Fresh dill
Olive oil

Heat a large pot and add 2 tablespoons of olive oil, add chopped garlic and onion, saute until fragrant and lower heat. Add dried oregano and chickpeas, saute for a couple more minutes on low. Add chickpea liquid/water and bring to a boil. Add halved lemons (remove seeds, seeds will make broth bitter). Season with salt and pepper. Lower heat and cover to simmer for about an 45 minutes to an hour. Turn off heat and let cool. Remove lemons. Using a ladle, spoon half the soup into a blender (try to get a bunch of chickpeas, this is what will thicken the soup). Blend until creamy. Add blended mixture back into soup. With heat off, add chopped kale. Mix in until kale softens. Serve in bowls, top with fresh fill and a drizzle of olive oil.