Soak the dried chickpeas in cold water overnight; drain and rinse. Place in a pot with fresh water, boil for 2 minutes, then drain again.

Heat ¼ cup of extra virgin olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, sauté until golden brown (5-7 minutes).

Add the drained chickpeas, stir with the aromatics, and pour in 4 cups of hot water or stock. Season with salt and pepper, simmer on low for 2-3 hours.

Stir in ¼ cup of extra virgin olive oil; simmer uncovered for 15-20 minutes until thickened.

Remove from heat, add the lemon juice and dried oregano; let it rest for 5 minutes before serving.