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Soak the chickpeas for 24 hours in a large bowl filled with water. Drain and rinse under running water.
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Place pot on the heat, add olive oil, onion and celery. Cook for a few minutes until fragrant, then add the drained chickpeas and cover with water. Bring to boil. Skim off any froth that rises to the surface using a spoon. Reduce heat and simmer for 2 hours, checking from time to time if you need to a little boiling water (however towards the end of cooking the soup should become thick and not watery).
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When the chickpeas are tender, turn off heat and add the juice of 1 lemon, season with sea salt and freshly ground black pepper. Stir well, cover and set aside for around 30 minutes. Then serve.