• Soak the chickpeas overnight or for at least 8 hours.
• In a large pot or a pressure cooker, heat oil and fry the onion.
• Add tomato and stir.
• Add powder, salt and chickpeas.

Large pot

• Add 800 ml of water and baking soda
• Bring to boil and cover. Cook for 90 minutes on low heat.

Pressure cooker

• Add 400 ml of water and baking soda. Close
• When the pressure is reached, cook for 25 minutes.