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chickpeas (standard can is 15oz/425g) • medium yellow onion, chopped • carrots, roughly chopped • garlic cloves, crushed • dried herbs (recommend combination of thyme, oregano, marjoram) • – 3 heaping tbsp miso paste, or substitute any broth for half of the water • Juice of 2 lemons or ~1/3 c lemon juice • Olive oil • Optional: dill for garnish, bread for dipping

cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc • hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water) • Zest and juice of 3 juicy lemons (~1 c lemon juice) • eggs • cornstarch • dried herbs, recommend oregano, thyme or marjoram, as available • fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish) • Salt + Pepper • Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs