Step 1

Using a medium-sized saucepan, combine the semi-cooked chickpeas, chopped onion, salt, pepper, oregano, bay leaves, and olive oil.

Step 2

Add 4 cups of water and place the pan over medium-high heat.

Step 3

Bring to a boil, adjust the heat to medium-low and continue simmering until the chickpeas are fully cooked -- generally takes 40 to 45 minutes.

Step 4

Using a small bowl, combine flour and lemon juice, and mix until the flour has dissolved.

Step 5

Add flour mixture into the soup and mix.

Step 6

Taste and adjust seasoning, mix and cover with a lid.

Step 7

After a couple of minutes, take the pan off the heat.

Step 8

Transfer gaarbanzo bean soup into serving bowls.

Step 9

Serve.