Italian Chickpea Soup

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2 1/2 cups dried chickpeas

6 cups water

1 large onion, chopped

1 cup apple juice

3 cloves garlic, minced

3 stalks celery, chopped

1/2 cup sliced carrots

1 teaspoon dried marjoram

1 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground coriander

6 cups frozen defatted chicken stock , thawed

1 tablespoon balsamic vinegar

1/2 cup low-fat sour cream

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