Soak the dried chickpeas in a large bowl of cold water overnight. The next day, drain and transfer them to a pot. Add fresh water and boil for 2 minutes, then drain again.

Heat extra virgin olive oil over medium-high heat in a large pot. Sauté finely chopped onion until golden brown for about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.

Add drained chickpeas to the pot and pour in enough hot water or stock to cover them by about an inch. Season with salt and pepper, bring to a boil, cover, and reduce heat to low. Simmer for 2-3 hours until tender.

After cooking, stir in the remaining olive oil and allow to simmer uncovered for 15-20 minutes to thicken. Blend portion of the soup for creaminess if desired.

Stir in the freshly squeezed lemon juice and dried oregano. Let sit covered for 5 minutes to meld flavors before serving.