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In a large pot, heat ⅓ cup of the olive oil over medium heat. Add the minced onion and garlic and cook until wilted and soft, about 7 to 8 minutes.
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Add the drained chickpeas and enough water to cover them by about 2 inches. Bring to a simmer, partially cover the pot, and cook for 2½ to 3 hours, until the chickpeas are very tender.
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Using an immersion blender, puree approximately 1 cup of the mixture directly in the pot (or transfer 1 cup to a food processor, puree, and return it to the pot).
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Season with salt to taste, bring back to a gentle simmer, and stir in the remaining ⅓ cup olive oil, the dried oregano, and the lemon juice.
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Serve warm.