Wash the tomato and dry it with a paper towel. Cut into rings.
Boil the chickpeas according to the instructions on the package. I've been doing this since tonight.
Before cooking, soak the chickpeas in cold water for at least 4 hours. (Soaking shortens the cooking time of chickpeas and makes it softer.) Put the washed chickpeas in a saucepan with water in a ratio of 1:5, bring to a boil. Cook for 10 minutes on high heat, and then until cooked for 50-60 minutes on low heat. Add salt at the end of cooking, as this slows down the cooking process.
Finely chop the cilantro and onion.
Put the tomato rings on a plate, sprinkle with chickpeas, salt and pepper.
Next, sprinkle with onion and cilantro, pour olive oil on top. Serve immediately. Enjoy your meal!
