A day ahead, spill the chickpeas into a large bowl, cover generously with cold water, and soak overnight.
Drain the chickpeas.
Put them in a pot with the onion, garlic, and herbs.
Add the pinches of spices if you like.
Do not add salt.
Cover, just, with chicken stock or water.
Bring to a boil, cover, and simmer gently until very tender, about 40 minutes.
Pluck out the herbs.
Blend the chickpeas smooth.
Strain (or put through a food mill) into a saucepan.
Reheat, taste, and adjust the seasonings.
Ladle into bowls and garnish with a dribble of olive oil.
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