Ingredients:

• 500 g chickpeas, skinned
• 1 onion, chopped
• cloves garlic, finely chopped
• 1/4 cup olive oil
• 1/2 cup fresh pomegranate seeds
• salt, pepper

• Soak the chickpeas in salted water for 8 hours.
• Drain, rinse, and put in a pot with fresh water to cover.
• Bring to a boil and skim off the froth.
• Add the olive oil, garlic, and onions and a pinch of salt.
• Simmer untill chickpeas are tender, about 1 hour 15 minutes.
• Add more water, if necessary, but there should be very little liquid left.
• Remove half the chickpeas and puree them in the food processor.
• Return the pulp to the pot, stir and simmer until heated through.
• Taste, and add salt and pepper, if desired.
• Either stir in the pomegranate seeds at the end or serve as a garnish.
• This dish can be also served as a soup.
• In this case piree only 1/4 of the chickpeas and use a little more water.

(serves 6)