Velvety Lemony Chickpea and Kale Stew

Heat a large pot and add 2 tablespoons of olive oil. Add chopped garlic and onion, sauté until fragrant and lower heat. Add dried oregano and chickpeas, sauté for a couple more minutes on low. Add chickpea liquid/water and bring to a boil. Add halved lemons (remove seeds, as seeds will make the broth bitter). Season with salt and pepper. Lower heat and cover to simmer for about 45 minutes to an hour. Turn off heat and let cool. Remove lemons. Using a ladle, spoon half the soup into a blender (try to get a bunch of chickpeas, as this is what will thicken the soup). Blend until creamy. Add the blended mixture back into the soup. With the heat off, add chopped kale. Mix in until the kale softens. Serve in bowls, top with fresh dill and a drizzle of olive oil.