Ekin Kuru Mantı (Dry Dumplings) with Chickpeas

• 500 g Ekin Chickpeas
• 1 pack Ekin Dry Dumplings
• 1 onion
• 1 tbsp pepper paste
• 2 cloves of garlic
• 2-3 bay leaves
• 3 cups of beef broth
• Olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp cumin

Heat the pot and add olive oil. Add chopped onions and garlic and sauté it until they change color. Add the tomato paste. When it releases its odor, add the dumplings, boiled chickpeas, bay leaves and spices. Add the broth, cover the lid and cook it on low heat for 10 minutes.