Simple Chickpea Soup

A simple soup recipe from Michael Pollan.

Total cook time about 1 hour 15 minutes.
Serves about 6.

Ingredients:
1 large yellow onion, finely diced
3 tbs olive oil, more for serving
1 clove garlic, slivered
2 (15.5-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

Directions:

1. In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
2. Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch. 
3. Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.