Soak the dried chickpeas in a large bowl of water overnight. The next day, drain the chickpeas, place them in a pot covered with fresh water, bring to a boil for 2 minutes, then drain again.

In a large pot over medium-high heat, add the extra virgin olive oil. Heat for about a minute, then add minced onion and garlic, sautéing until golden brown and fragrant, about 5-7 minutes.

Add the drained chickpeas to the pot with 5 cups of hot water or vegetable stock. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until tender.

Stir in remaining olive oil and simmer uncovered for an additional 15-20 minutes, stirring until it reaches desired consistency.

Remove from heat and stir in fresh lemon juice and dried oregano. Let the soup sit off heat for 5 minutes to meld flavors before serving.