1 pound dry chickpeas
8 cups cold purified water
2 tablespoons baking soda
 salt, to taste
 freshly ground pepper, to taste
1  large onion, chopped
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 teaspoons allspice

1  sliced onion
1 teaspoon extra virgin olive oil
1/4 cup chopped fresh parsley

Wash and drain the chickpeas and put them in a large pot with the cold water. Stir the baking soda into the water. Let soak at room temp for 8 hours or overnight.

Bring the chickpeas in their soaking water to a boil over high heat. Skim off the first batch of foam that accumulates, stir the pot, reduce heat, cover, and boil gently for 40-45 minutes, until peas are tender.

Preheat oven to 250 degrees.

Meanwhile, prepare the garnish: Toss the sliced onion rounds with the 1 teaspoon of olive oil and season them with salt and pepper. Place the onion slices on a nonstick baking sheet, making sure they are separated as much as possible and bake until browned, about 45 minutes. Remove and set aside.

Sauté the chopped onions in the 2 tablespoons of olive oil on medium heat, stirring frequently, until the onions are clear. Add the garlic, and sauté, stirring, for another minute. Add the cumin, coriander, allspice, and black pepper to taste. Stir-fry the mix for another minute, and then add it to the chickpeas, mixing well.

Simmer the chickpeas, covered, for 20 minutes. Working in batches, ladle out the chickpeas with their cooking liquid into a food processor and process into a smooth purée. Return the purée to a pot and add salt to taste. Bring to a simmer. Correct the seasoning and serve the soup in warm bowls. Garnish with the crisp onions and chopped parsley.