Leb Lebi

1 (29 oz) can chickpeas
2 T olive oil
1 large onion, chopped
3/4 tsp caraway seeds
1/4 tsp. ground cumin
5 c. chicken or vegetable broth
1 bay leaf
Salt and pepper

1.  Dump the chickpeas into a colander.  Rinse and drain.
2.  In the large saucepan, heat the oil over medium heat.  Add the onion.  Cook, stirring frequently, until soft and light brown around the edges, about 5 minutes.
3.   Add the caraway seeds and cumin.  Cook, stirring, about 1 minute.
4.  Stir in the chickpeas, broth, and bay leaf.  Brings to a boil.  Reduce heat to low and cover with the lid.  Simmer until the chickpeas are very tender, about 25 minutes.  Remove from the heat.
5.  Using the back of the spoon, crush some of the chickpeas against the side of the pot.  Season with salt and pepper.  Serve warm in bowls