In a large saucepan, heat half the oil over medium heat until simmering.
Add sliced onions to the pan and cook until they are soft/translucent approx. 5 min.
Add carrots, garlic, and oregano with the other half of the oil. Simmer for 30 min. Stir frequently until the aroma starts to hit your nose!
Mix miso with the vegetable broth.
Add chickpeas, miso/veggie broth, and salt. Stir to combine. Add more water to be sure everything is covered.
Simmer for about 30 more minutes until all ingredients are blended, and carrots are soft.
I like a chunky stew. If you prefer a thick chunky soup instead, you can take half of the mixture and blend it with an emulsion blender or regular blender, then add it back to the pot. Add more water or vegetable broth if it gets too thick.
Add salt to taste.
Serve with the garnish of your choice such as chopped chives, fresh dill, lemon slices, or more olive oil, as desired.