Rinse the dried chickpeas under cold water. Soak them in a large bowl with enough water to cover them by several inches for at least 8 hours or overnight.

Drain the soaked chickpeas and transfer them to a medium saucepan. Cover with fresh water and bring to a boil. Reduce heat and simmer for 1 to 1.5 hours or until tender. Drain and set aside.

In a skillet over medium heat, add olive oil. Once hot, add chopped onion and cook until softened and translucent (about 5-7 minutes). Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Add cooked chickpeas to the skillet along with cumin, black pepper, and salt to taste. Stir to coat the chickpeas in the mixture and sauté for about 5-10 minutes, allowing flavors to meld.

Remove from heat and garnish with chopped fresh parsley or cilantro. Serve warm alongside rice or quinoa, or as a filling for wraps.