First, the chickpeas must be soaked in plenty of cold water for at least 8 hours or overnight. Then pour off the water and rinse the chickpeas in cold water.
2
Add the chickpeas to a saucepan and add water, seven spices, pepper, turmeric, chilli flakes and salt. Stir and cover.
3
Let the chickpeas simmer on low heat until the chickpeas are fully cooked, approx. 45 minutes. Leave a little liquid left at the bottom of the pot, approx. 4-5 tbsp. Let it cool down a bit.
4
Process cooked chickpeas in a food processor until you get a silky smooth mash.
5
Mince the onion. Heat the oil in a frying pan and fry the onion until golden brown and soft. Add mashed chickpeas and cook for approx. 10 minutes on low heat.
6
Chop the spring onions and chives, and serve with the desired side dishes. I served mine with home-baked soft rolls and chopped spring onions and chives just like in my home country. But you can choose how you want to eat/serve it.
