Soak 500 grams of dried chickpeas in a bowl of water overnight.

Drain and rinse the chickpeas, then bring them to a vigorous boil for 2 minutes.

Heat 5 tablespoons of olive oil in the same pot over medium-high heat.

Sauté 120 grams of minced onion for about 5 minutes, then add 2 cloves of minced garlic for an additional minute.

Stir in the chickpeas, add 1250 ml hot water or stock, and season with salt and pepper.

Cover and simmer on low heat for 2-3 hours until chickpeas are tender.

Stir in remaining olive oil and simmer uncovered for 15-20 minutes until thickened.

Mix in 3-4 tablespoons of fresh lemon juice and 3 tablespoons of dried oregano, then let sit for 5 minutes.