Soak the chickpeas overnight in cold water. Then rinse a couple of times, transfer to a saucepan, pour water, add salt (1 tsp) and cook until tender, about 1 hour. Then separately drain the chickpea broth 150 ml., the rest of the contents of the pan to throw in a colander.
Peel the onion and garlic, wash, cut into cubes, and fry in olive oil until golden brown.
Add chickpeas, fry for 2-3 minutes.
Then pour in the chickpea broth, add tomato paste, ground pepper, paprika, thyme, basil, bay leaf. Mix well and simmer for 10-15 minutes. under the lid.
Then add the chopped olives and simmer for another 3-5 minutes.