Chickpeas soak in cold water overnight. Rinse the chickpeas and place in a pot of water, in a ratio of 1 to 5, put on fire to cook until ready.
Peel and chop the onion of your choice: rings, half rings or straws.
In a frying pan, heat the vegetable oil, put the onion and fry until transparent. Then add salt, sugar, ground black pepper, Provencal herbs, to stew for 5-10 minutes until it will turn brown and the willingness of the bow, not forgetting to stir.
In a bowl spread boiled chickpeas, top with the onion confit. For the thrill, you can add chili pepper, clearing it from the seeds.
I will not write about the benefits of onions and chickpea, I am sure that everyone knows about their healing and useful properties.