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  • 2 Tablespoons olive oil
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 pounds yellow potatoes, peeled and diced
  • 2 15-ounce cans chickpeas, (3 cups cooked) rinsed and drained
  • 8 cups vegetable broth
  • ½ cup lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
  • fresh parsley, chopped or torn, for garnish (optional)
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