In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced onion and 3 minced garlic cloves; sauté for about 5 minutes until the onion becomes translucent and fragrant.

Stir in 2 diced carrots and 2 stalks of chopped celery, cooking for another 5 minutes.

Add 2 cups of diced tomatoes (fresh or canned) and 4 cups of vegetable broth to the pot. Bring the mixture to a gentle boil.

Reduce the heat to a simmer, then add 1 can of drained chickpeas and a pinch of saffron soaked in warm water. Allow the soup to simmer uncovered for 20 minutes.

After simmering, taste the broth and season with salt and pepper to your preference. Squeeze in the juice of one lemon.

Ladle the piping hot soup into bowls and garnish with freshly chopped parsley or cilantro.