Soak 1 cup of dried chickpeas in a large bowl of cold water for at least 8 hours or overnight. Drain and rinse.

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

Heat 2 tablespoons of olive oil over medium-high heat. Sauté 1 medium minced onion and 2 minced garlic cloves for 5-7 minutes until golden.

Add the reserved chickpeas, 5 cups of hot water or vegetable stock, and season with salt and pepper. Simmer for 2-3 hours until tender.

Stir in 2 tablespoons of olive oil and continue to simmer for 15-20 minutes to thicken.

Remove from heat and stir in the juice of 1 lemon and 1 teaspoon of dried oregano. Let sit for 5 minutes.