Soak the chickpeas for quite a few hours (ideally 24 hours) in water with a tbsp of baking soda.
Strain the chickpeas and wrap them in a towel together with a tbsp of baking soda. Rub the cloth on the table with quick circular movements until their skin is removed.
When you are done, place the chickpeas (together with their skins) in a strainer and rinse well.
Place the chickpeas in a pot with cold water, the vegetable stock, the oil, salt and pepper. Remove 2-3 layers from the onion and add the rest, whole, to the pot.
Boil for 90' or until they thicken and get mushy. Skim off the foam from time to time and discard the skins that rise to the surface. Stir often.
When the boiling stops, cover the pot with a tea towel, then put the lid on and set aside for 5' before you serve (so that they don't get too watery).
Serve hot with salt and pepper, oil, lemon and the onion that you have kept, finely cut, as well as with plenty of fresh bread.
