Soak the chickpeas in a large bowl overnight by adding 1 tablespoon of baking soda and enough water to cover the chickpeas.
In a large pot, add 4 cups of chickpeas (after they have been soaked overnight), the chopped carrot, onion, and celery.
Add enough water to cover the chickpeas thoroughly and place it over medium-high heat for 45 minutes, covered.
Once the soup has been cooking for 45 minutes, remove the lid and add the olive oil and salt to taste.
Cover the soup and let it cook for an additional 15 minutes.
Remove from heat and serve into bowls, adding a small drizzle of olive oil in each bowl along with 1 tbsp of freshly squeezed lemon juice.
Serve with your favourite crusty bread and enjoy!
