Sort through the chickpeas to remove any stones or debris. Rinse chickpeas then place in a large bowl and cover with cold water. Cover the bowl and refrigerate, allow the chickpeas to soak for 8 to 12 hours.
After the chickpeas have soaked, drain and set aside. Heat the olive oil in a dutch oven over medium heat.
Add the onion, carrot, and celery to the pot and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
Add the garlic, red pepper flakes, fennel, parsley, oregano, 1 tsp salt, and 1/4 tsp pepper. Cook while stirring until fragrant, about 10 seconds. Add the vegetable broth, water, chickpeas, orange zest, and bay leaves to the pot and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer covered, stirring occasionally, for 1 hour. Uncover the pot and simmer uncovered, stirring occasionally, until chickpeas are tender, about 30 more minutes.
Remove the bay leaves from the soup and season the soup with salt & pepper to taste. Ladle soup into bowls and sprinkle freshly grated Parmesan on top.
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