Soak the dried chickpeas in a bowl filled with water for at least 8 hours or overnight. Drain and rinse.

In a large pot, bring fresh water to a boil and add soaked chickpeas. Boil for 2 minutes, then drain.

Heat olive oil in the same pot over medium-high heat. Add minced onion and garlic; sauté for 5-7 minutes until golden.

Stir the drained chickpeas back into the pot with enough hot water or stock to cover them. Season and simmer for 2-3 hours.

Once chickpeas are tender, stir in remaining olive oil and simmer uncovered for 15-20 minutes, stirring frequently.

Add dried oregano and lemon juice, stir well, and cook for an additional 2 minutes.

Remove from heat and let the soup rest for about 5 minutes before serving.