Wash the chickpeas and soak them in cold water for 8 hours.
Drain, rub with baking soda, and leave for about 10 minutes.
Wash well from baking soda, then place in a pot and cover with water.
Add a little salt and put on a strong fire, then on a low heat for about 50 minutes until cooked. Finely crush the garlic with salt. Add the boiled chickpeas with a little water and mix.
Add the lemon juice and some olive oil, cumin and stir.
Pour the chickpeas into a deep dish and sprinkle olive oil, cumin, and fried or roasted pine nuts on top.
Serve hot after garnishing with mint or parsley.