Chickpea and Potato Soup

2 cups uncooked dried garbanzo beans, soaked for 12 hours, drained
2 medium onions, chopped
2 medium potatoes, peeled and diced
salt
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
fresh ground pepper
2 tablespoons lemon juice
chopped fresh parsley (to garnish)

Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
Cover partially, turn heat to low and simmer for 1 hour.
Add the potatoes, salt, spices and another 3/4 cup of water.
Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.