• Sort and rinse chickpeas thoroughly. Leave them overnight in a bowl with plenty of tap water, ideally 12-14 hours. Strain the chickpeas and rinse well using your hand to remove the skins (if any).
• Place them in a pot and bring to boil for 2-3 minutes. Strain and rinse well under tap water. Remove the last remaining skins and clean the pot.
• In the same cleaned pot over medium-high heat add the chickpeas and water enough to cover them, more or less 1,5 inch (4cm) over the surface. Add onion, oregano, bay leaves. Bring to a boil and immediately low the heat. Simmer over medium-low heat until tender. Cooking time depends on the product. Fresh dried chickpeas take more or less 1 hour. Add more water if needed.

THICKEN UP WITHOUT FLOUR

• When chickpeas are soft enough add the salt. In a food processor add the lemon juice, the olive oil, one ladle of cooked chickpeas and blend until smooth. Add some chickpea broth if it is too thick. Pour the mixture slowly in the pot. Stir gently for 2-3 minutes until the soup thickens to your liking. Season to taste. Let it simmer on very low heat a few more minutes until the lemon-olive oil-chickpea mixture is incorporated. Remove from heat and serve hot.

THICKEN UP WITH FLOUR

• A few minutes before chickpeas are cooked add the salt. In a small bowl mix the lemon juice and the flour and stir until smooth. Add gradually some chickpea broth and stir again. Pour the mixture slowly in the pot and add the olive oil. Stir gently for 2-3 minutes until the soup thickens to your liking. Season to taste. Let it simmer on very low heat a few more minutes until the flour-chickpea mixture is incorporated. Remove from heat and serve hot.
• If you like drizzle some more olive oil and lemon juice over your plate.