Rinse them very well and transfer them and the rest of the ingredients except the onions in a Dutch oven (or an oven-safe pot with a lid) and mix well. Cover the chickpeas with the chopped onions and add enough water to cover them by half an inch.
Cover with the lid and bake for 3.5 – 4 hours.
Serve with barley rusks and Kalamata olives. Eat!
Similar recipes you will love: