In a rondeau pot or stockpot, combine 2 tablespoons olive oil, 8 cloves garlic, 1 medium onion, and 1 teaspoon sea salt. Sauté for about 3-5 minutes, or until the onions are translucent and the garlic has deepened in color but isn burned.

Next, add 4 cups water and 1 tablespoon tapioca flour, stirring quickly to prevent the tapioca flour from seizing up. Add the 2 cans chickpeas, 2 teaspoons dried oregano, and 3 bay leaves and bring to a boil. Then reduce heat to MEDIUM-LOW, cover, and simmer for about 45 to 60 minutes.

Transfer 2 cups soup to a high-speed blender and blend until smooth. Transfer the purée back to the rondeau pot or stockpot, stir to recombine the ingredients, and simmer another 15 minutes.

Remove the bay leaves and sprigs of oregano, if using, ladle into soup bowls, and enjoy!

Refrigerate leftovers in an airtight container for about a week. Reheat leftovers in the microwave or a saucepan on a LOW setting.