Place chickpeas in a bowl of water and soak overnight. Drain, then add the chickpeas and two teaspoons salt to a six-quart pot with water, generously covering by three inches of water. Bring to a boil, then cook on medium heat for one and a half hours, covered. Drain the chickpeas in a sieve.

Heat oil in the pot. Add onion and garlic and saute.

Add chickpeas, diced tomatoes, and spices. Bring to a boil and simmer for 15 minutes.

Serve over a cooked grain, such as quinoa or rice.