Soak the dried chickpeas overnight in plenty of water, then drain and rinse.

In a large pot, bring fresh water to a boil, add soaked chickpeas and boil for 2 minutes before draining.

Heat olive oil in the same pot, sauté chopped onion and minced garlic for 5-7 minutes until golden.

Add drained chickpeas, hot water or stock, season with salt and pepper, simmer for 2-3 hours.

Stir in remaining olive oil, cook uncovered for 15-20 minutes to thicken, then add lemon juice and oregano.

Let the soup rest for 5 minutes before serving.