Ingredients
2 cups chickpeas
2 onions, thinly sliced
2 tablespoons lemon juice
1 teaspoon cumin
local bread
salt and pepper

Directions
Soak chickpeas overnight, drain, add fresh water (double their measure), and onions and cook until tender, about 20-30 minutes. Add lemon juice, cumin, and seasoning and boil for 3-5 minutes longer. Serve with croutons of local bread.

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