From previous night soak the Chickpeas in water, changing the water at least once.
In a large pot add the chickpeas along with water to cover them and be 4 cm above their level. On high heat bring to a boil and simmer until half-cooked. Remove from the heat, strain and keep aside.
Take another pot and add the oil. Allow to heat-up on medium heat and add the onions cooking for about 5’ to soften. Add the oregano and the bay leaves, give it a good toss and add the half-cooked chickpeas. Toss again and pour warm water to cover them and be 4 cm above their level. Cook for about 60’ while adding the salt and pepper towards the end.
In the meantime, add in a bowl the flour along with the lemon juice. Slowly pour about 80ml of the water from the chickpeas and whisk to create a thick sauce. Once the chickpeas are cooked add as much as needed from the sauce to thicken the chickpeas sauce.