First of all, cook the chickpeas.
In a saucepan over medium high heat, put the chopped onion with 2 minced garlic.
Add bay leaf and chickpeas.
Add salt, pepper, cumin powder , coriander and olive oil.
Let cook for about a minute, then add hot or boiled water (about 4 cups for now).
Bring to a boil then reduce the heat to medium low and let cook for about 30 to 45 minutes or until the chickpeas are cooked. You may need to add boiled water during cooking.
In meantime, prepare the salsa.
In a food processor, put the grated tomato, Serrano pepper, the chopped cilantro and garlic cloves. Process everything for few seconds.
Put this mixture in a bowl.
Add tomato paste, Harissa, paprika, salt, coriander, cumin, black pepper and mix well.
Add about 4 to 5 tablespoons olive oil and mix it all together. Set aside.
Once the chickpeas are cooked and the liquid is reduced, it’s time to serve.
Put 2 or 3 ladles of chickpeas with its liquid in a serving dish.
Add 1 tablespoon or more of the salsa and mix well.
Add some of the grated fresh tomato on top.
Add some of the Serrano pepper.
Add some of the chopped cilantro.
Top the dish with pickled pepper( I have used whole peperroncini, that’s what I have in hands).
Add lemon slices.
Drizzle some olive oil to your liking.
Enjoy this dish with your favorite bread.