Source: The Greek Vegetarian by Diane Kochilas
About 6 servings
½ cup extra-virgin olive oil
1 large yellow onion, finely chopped
2 cups dried chick-peas, soaked then cooked until tender
6 cups of water
2 bay leaves
1 tsp dried oregano
1 tsp dried, crushed rosemary
1 tsp dried basil
Juice of 1 lemon
Salt and Pepper to taste
Heat 3 tablespoons of the olive oil in a large soup pot. Add onion, oregano, rosemary, basil, and bay leaves - saute until onions are translucent.
Add the chick-peas to the soup pot and toss to coat. Pour in 6 cups of water, bring to a boil, reduce heat to low, and simmer, covered for 30 minutes. Add salt, pepper and lemon juice to taste.
Just before serving, drizzle in remaining olive oil, and check if there is enough lemon. Serve warm.