½ tsp. GF ground cardamom, if you don't have cardamom, you can use turmeric

Soak chickpeas overnight in cold water. Drain and rinse

In a large soup pot, sauté onions and parsley in olive oil over medium-low heat for 3 minutes. Stir in cardamom and chickpeas, then chicken stock and water. Cook covered over low heat for about 1-½ hours, until just tender

Cool soup slightly, then using a blender or food processor puree the soup roughly leaving some texture. Add the lemon juice and season with salt and pepper. If the soup is too thick add some water