This hearty, budget-friendly chickpea stew is simmered in a warm tomato-paste sauce with cumin. Serve it with rice or on its own with bread.
Discard the soaking water. Cover the chickpeas with plenty of fresh water and boil for 15 minutes, then drain. Skim off any foam from the surface with a spoon.
Heat the olive oil in a pot and sauté the chopped onion over medium heat until translucent.
Add the tomato paste and cook for 1–2 minutes. Continue until the oil separates from the paste and its raw aroma cooks off.
Add the drained chickpeas and hot water and bring to a boil. Lower the heat and simmer until the chickpeas are tender with a floury texture inside.
When the chickpeas are tender, add the salt, black pepper, Turkish red pepper flakes and cumin. Cook for 5 more minutes, then remove from the heat and let rest briefly.
Important: Soak dried chickpeas overnight in water with baking soda to help the skins soften and shorten the cooking time. If you do not like the skins, gently rub the cooked chickpeas with your hands and skim off the skins that rise to the surface. Refrigerate in a covered container for up to 3 days.
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