In a large pot, heat the olive oil over medium-high heat.
Add the onions and saute until softened and slightly translucent.
Add the garlic, carrots, and celery, and continue to saute a minute or two longer until softened.
Then add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano to the pot and give the ingredients a stir.
Bring to a low boil, then reduce the heat to maintain a simmer.
Simmer, uncovered, stirring occasionally, until the potatoes are fork tender.
Season to taste with salt and pepper, and ladle into bowls. Garnish with fresh parsley, if desired.
Notes
Amy's tip: If you want to save some prep time, keep the skin on the potatoes instead of peeling them.Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the potatoes will become grainy.