Directions

1.  Make a paste with the flour, salt and baking soda with some cold water and add to the dried chickpeas. Add enough cold water to cover generously and let it soak overnight.
2. Drain and rinse the chickpeas under cold water. Place in a saucepan with enough cold water to cover. Add the halved onion, sprigs of thyme, and olive oil. Bring to a boil, lower the heat and cover. Simmer for an hour and a half or until tender.
3.  Uncover, salt to taste and reverse about 2 1/4 cup of cooking liquid. Drain the chickpeas and remove the onion and thyme sprigs. Set aside.
4. Add the roughly chopped and seeded red chili pepper, onion, garlic, and thyme leaves to a food processor. Process to a pulp.
5. Add oil and the chili pulp to a pan , sprinkle with salt and cook for about 10 minutes or until soft. Add the chickpeas and coat. Add half of the reserved liquid, cover and cook for a few minutes more. If dry add more of the reserved liquid.
6. Place in a bowl and drizzle with extra virgin olive oil and some  thyme leaves.