Soak chickpeas overnight in water. Drain and rinse before cooking.

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add soaked chickpeas, oregano, salt, and pepper to the pot. Stir to combine.

Pour in vegetable stock, bring to a boil, then reduce to a simmer. Cook for 1 hour or until chickpeas are tender.

While chickpeas cook, prepare pasta dough by mixing semolina flour and water. Knead until smooth, then roll out and cut into ribbons.

Cook pasta ribbons in boiling salted water for 3-4 minutes until al dente. Drain and set aside.

Combine cooked pasta with chickpea stew. Serve hot, drizzled with olive oil.