Lemony Greek Chickpea Soup with Oregano

Place the dried chickpeas in a large pot and fill halfway with water. Bring to a boil over high heat. Cook for 5 minutes, then drain the chickpeas in a strainer.

Heat a splash of olive oil in a pressure cooker or a large pot over high heat. Add the chopped onion and minced garlic, and sauté until softened.

Add the drained chickpeas to the pot and pour in 2 liters of water.

If using a pressure cooker, cook on high for 20 minutes. If using a stovetop pot, reduce heat to medium and simmer for 2-3 hours or until the chickpeas are tender.

Stir in the 180 milliliters of olive oil and season the soup with salt and pepper to taste. Ensure the chickpeas are slightly covered with water, adding more if necessary.

Simmer the soup uncovered over medium heat for 30 minutes, stirring occasionally, until it thickens.

Finally, stir in the lemon juice and dried oregano, then serve the soup hot.