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1
Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
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2
Leave for 24 hours.
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3
After 24 hours drain and rinse thoroughly.
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4
Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
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5
After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
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6
Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
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7
Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
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8
Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
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9
If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
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10
Sprinkle with more salt, additional thyme or more olive oil and serve.
