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Ingredients

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• For the chickpeas
• 1 pound dried chickpeas (garbanzo beans) or 4 15-ounce cans cooked chickpeas
• 1/4 cup olive oil
• 2 medium yellow onions, halved and thinly sliced
• 3 cloves of garlic, peeled and minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika or
• 1/2 teaspoon cayenne, spoonful of harissa or a couple shakes of your favorite hot sauce (all adjusted to your heat preference)
• Few gratings fresh lemon zest
• 2 teaspoons coarse sea or kosher salt (what I used for lightly salted broth, use more for unsalted, less for salted or canned beans)
• 4 cups vegetable broth (for dried but soaked chickpeas), 1 1/2 cups vegetable broth (for cooked chickpeas)
• 1 cup or more of water (will likely only need if beans weren’t pre-soaked)