Preheat your oven to 150C (300F).

Drain the soaked chickpeas and place in an oven-proof dish. Add onions, coriander and 6 cups water. Cover and cook for 3.5 hours.

Stir in tomato paste and remove the lid. Continue to cook for anther 1/2 hour or until chickpeas are tender and the liquid has reduced. If they dry out at any stage just add more water.

Taste and season generously with salt. Serve sprinkled with za’atar (if using) with salad leaves on the side.