Heat up the olive oil and roast the red onions and garlics. Add the chickpeas and mill for a few minutes.
Add the boiled water to cover. Boil, add broth, salt and pepper and the bay leaves. Lower the heat and simmer until the chickpeas are soft or just mushy.
Sprinkle with oregano and parsley. Squeeze the lemons, whisk together with wheat flour. Add liquid from the soup and whisk it slowly into the soup.
Let it simmer for 5 minutes and taste. Toss over olive oil and perhaps more lemon and serve with olives and bread.