Lemon Chickpea Soup with Caramelized Onions

1. 1 Simmer the chickpeas: In a deep pot, add the chickpeas, the 2 finely chopped onions, 2 liters of water, and half of the olive oil.
2. 2 Cook: Boil over medium heat for about 1 hour and 30 minutes, or until the chickpeas are tender and the soup has thickened. Season with salt and pepper.
3. 3 Prepare the onions: Meanwhile, heat the remaining olive oil in a frying pan over low heat. Sauté the sliced onion for about 10 minutes until it becomes caramelized ("melano").
4. 4 Finish the dish: Add the caramelized onions, thyme, lemon juice, lemon zest, and extra salt/pepper (to taste) into the pot. Stir well. Serve: Remove from heat and enjoy hot.