Start by warming the olive oil in a large pot set over medium-high heat.

Once the oil shimmers, add the cherry tomatoes and let them sit undisturbed for a minute.

Stir occasionally for even cooking. After about 5 minutes, tomatoes should start splitting open and releasing their juices.

Turn the heat down to medium and add chopped onion, minced garlic, and red pepper flakes.

Stir everything and cook for roughly 5 minutes until the onion is soft and translucent.

Pour in the rinsed chickpeas, vegetable broth, oregano, and salt. Stir well.

Bring to a gentle simmer and let it bubble for about 10 minutes.

Press down on some chickpeas with the back of a wooden spoon to thicken the soup.

Remove from heat and stir in lemon zest and juice. Adjust seasoning as necessary.

Spoon soup into bowls while still steaming hot.

Top with crumbled feta and fresh basil, and drizzle with olive oil.

Serve alongside crusty bread for dunking.