In a large saucepan, heat the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 5 minutes. Add the chickpeas, oregano, bay leaf, and crushed red pepper and season with salt. Cook, stirring frequently, until the herbs are fragrant, about 5 minutes. Add the broth and lemon juice and bring to a boil. Simmer the stew over moderately low heat until the broth is reduced by half, about 20 minutes. Stir in the oven-dried tomatoes and the garlic and simmer for 5 minutes. Discard the bay leaf. Season the stew with salt and serve with crusty bread.

The stew can be refrigerated for up to 3 days.