Chickpea puree

Easy and delicious with lamb. For 6 people: 2 400g tins of pre-cooked chickpeas, 1 onion

Chop an onion and saute in olive oil, add 3 chopped garlic cloves,  and 1 1/2 teaspoons of ground cumin seeds.
Heat the chickpeas in water and bring them to boil, drain (keeping a cup of cooking water on the side).
Infuse ~30 saffron seeds in a small quantity of boiling water, and add to the chickpeas.
Puree it all until smooth, then add chopped fresh parsley at the end.