Wash the dried chickpeas until the water is clear. Soak the chickpeas overnight in fresh water for at least 12 hours.
Cook the chickpeas with ½ tbsp. of bicarbonate soda for 1 ½ hours. Use more if necessary.
Strain the cooked chickpeas from the water and use 100ml of water for the mix. Place the chickpeas into a large bowl and add the remainder of the ingredients. Using a spoon to mix all the spices and oil in gently.
Serve the Moussabaha in a bowl and top it with sprinkle of chili powder, chopped parsley and olive oil. Serve with pitta bread.