Cooking Steps

• Par-cook the chickpeas. Drain the soaked chickpeas and bring them to a boil in fresh water. Cook for 10 minutes, then drain and set aside.
• Sauté the vegetables. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Sauté the onion until lightly golden, about 5 to 7 minutes. Add the celery, carrot, and garlic, and cook for an additional 3 minutes.
• Simmer the soup. Add the chickpeas and vegetable broth to the pot. Season with salt and pepper. Bring to a simmer, cover, and cook over low heat for about 1 hour, or until the chickpeas are tender.
• Add the tahini. Stir in the remaining olive oil and tahini. Simmer uncovered for 15 to 20 minutes, stirring frequently, until the soup thickens slightly.
• Blend and season. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended portion to the pot and stir to combine. Add the lemon juice, oregano, and fresh dill. Cook for 2 more minutes, then remove from heat.
• Finish and serve. Ladle the soup into bowls and garnish with an extra fresh dill and a drizzle of olive oil. Serve with lemon wheels or wedges.