Soak 1 cup of dried chickpeas in ample water overnight. Drain and rinse before proceeding.

In a large pot, bring fresh water to a boil. Add soaked chickpeas and boil for 2 minutes. Drain again.

Heat 3 tablespoons of extra virgin olive oil in the pot. Sauté the minced onion and garlic until golden brown.

Add prepped chickpeas and 5 cups of hot water or vegetable stock. Season with salt and pepper. Simmer for 2-3 hours.

Once the chickpeas are tender, add another drizzle of olive oil and simmer for 15-20 minutes to thicken.

Stir in the juice of 1 fresh lemon and 2 teaspoons of dried oregano. Cook for another 2 minutes, then remove from heat.