A meat-free chickpea dish cooked in a hot tomato-paste sauce, filling and economical with the warm aroma of cumin. It is served alongside rice or on its own with bread.
Drain the soaking water and boil the chickpeas in plenty of fresh water 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 sauté for 1-2 minutes; continue once the paste releases its oil and the raw smell is gone.
Add the drained chickpeas and hot water and bring to a boil, then lower the heat and cook over low heat until the chickpeas soften to a mealy, floury texture inside.
Once the chickpeas are tender, add salt, black pepper, red pepper flakes, and cumin and cook for 5 more minutes. Remove from heat and let rest briefly.
Important: Soaking dried chickpeas overnight in water with baking soda softens the skins more easily and shortens the cooking time. If the skins bother you, after boiling you can gently rub them with your hands and skim off the skins that float to the surface. Keeps in a covered container in the refrigerator for up to 3 days.
Add the cumin toward the end of cooking; long simmering burns off the cumin's aroma, and cumin added later leaves a livelier scent on the dish.
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