Soak the chickpeas

• Soak the dried chickpeas in plenty of water for 24 hours.
• Add the baking soda and toss the chickpeas well so they swell evenly.

Boil the chickpeas

• Bring the water to a boil in the pot and add a generous amount of salt.
• Add the drained chickpeas, cover with the lid and cook until tender.

Sauté the onion

• Cut the onion however you like.
• Heat the olive oil in the pan and add the onion.
• Season with salt and pepper and cook until fragrant and soft.

Finish with vinegar

• Add the drained chickpeas to the pan and stir well.
• Pour in the vinegar at the very last moment and serve.