Ingredient:

• ¼ cup + 1 tablespoon extra-virgin olive oil
• 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
• ½ cup roughly chopped red onion (about ½ small red onion)
• ½ cup packed fresh parsley (mostly leaves but small stems are ok)
• ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
• 4 cloves garlic, quartered
• 1 teaspoon fine sea salt
• ½ teaspoon (about 25 twists) freshly ground black pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon