Chickpeas

• 1/4 cup extra-virgin olive oil
• 1/2 cup diced onion
• 3 cloves garlic, smashed
• 1 chile de arbol, crumbled
• 1 teaspoon thyme
• 1 bay leaf
• 1 1/2 cups dried chickpeas (see Sources)
• 1 teaspoon paprika
• A healthy pinch cayenne pepper
• 1 cinnamon stick

1. Heat a medium pot over high heat for 2 minutes.
2. Pour in the olive oil, wait a minute, and then add the onion, garlic, chile, thyme, and bay leaf.
3. Cook for a minute or two until the onion is wilted and then add the chickpeas, paprika, cayenne, and cinnamon stick.
4. Stir for a few minutes, coating the chickpeas with the oil and spices.
5. Cover with water by 3 inches, and bring to a boil over high heat.
6. Turn the heat down to low, and place a paper towel on top of the chickpeas to keep them under the surface.
7. Simmer for 30 minutes, and then add 2 1/2 teaspoons salt.
8. Continue cooking on a low simmer about 1 hour, until the chickpeas are tender.
9. As they cook, add water as necessary.
10. When they are done, taste for seasoning and cool the chickpeas in their juices.

extravirgin olive oil, onion, garlic, arbol, thyme, bay leaf, chickpeas, paprika, cayenne pepper, cinnamon

Taken from www.epicurious.com/recipes/food/views/chickpeas-391021 (may not work)