Chickpea Soup with Lemon and Caramelized Onions

1. 1 1. Simmer the Soup In a deep pot, add the soaked chickpeas, the 2 finely chopped onions, 2 liters of water, and half of the olive (60 ml). Bring to a boil, then lower to medium heat and simmer for about 1 hour and 30 minutes, or until the chickpeas are tender and the soup has thickened naturally. Season with salt and pepper toward the end of the cooking time.
2. 2 2. Caramelize the Onion While the soup is simmering, heat the remaining olive oil (60 ml) in a skillet over low heat. Sauté the 1 sliced onion for about 10 minutes, stirring occasionally, until it becomes soft, golden, and caramelized (honeyed).
3. 3 3. Final Infusion Add the caramelized onion (along with its oil), the dried thyme, lemon juice, and lemon zest to the pot. Taste and adjust the salt and pepper if necessary. Stir well to combine the flavors.
4. 4 4. Serve Remove from the heat and let the soup sit for a few minutes before serving to allow the aromas to meld.