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Heat oil in large saucepan over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, cumin, tomato paste, and 1/2 tsp salt. Cook, stirring for 1-2 more minutes, until fragrant and tomato paste has turned a darker color. Add the chickpeas, stock or water, and the cayenne and bring to a simmer. Cover, reduce the heat, and simmer for 10 minutes.
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