Easy as pie, cook the chickpeas roughly. put them in a pot with the onion, garlic, and a lot of oil - enough to basically cover - not all the curves - season, then take to the fornos or put in a cool oven, I'm talking 100 c and leave overnight.
I tell you if this goes into the baker's oven overnight (fournos) and you collect it the next day, you will eat it for breakfast lunch and ... but it has to be real Greek olive oil. Nigella, i have never tasted Italian oil knowingly but i know Greek oil. I would like to compare but so far i haven't got that far so as to remember food.
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