Heat butter and oil in a soup pot over medium heat.
Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8 minutes, or until vegetables are tender.
Stir in chickpeas and tomatoes; season with turmeric.
Add chicken broth and water; mix until well combined, turn up heat to high and bring mixture to a boil.
Lower heat to a simmer and continue to cook for 10 more minutes.
Remove from heat.
Taste for seasonings and adjust accordingly.
Garnish with parmesan cheese and parsley.
Calories: 179 kcal | Carbohydrates: 23 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 842 mg | Potassium: 529 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 4095 IU | Vitamin C: 13.4 mg | Calcium: 95 mg | Iron: 2.7 mg | Net Carbs: 17 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.