Soak the chickpeas in water overnight.

Rinse and place in a pot with the onion, garlic and bay leaf. Add water until it covers beans with about an inch of water above the beans.

Simmer for about 45 minutes (it may take longer) until chickpeas are almost completely cooked and water is all absorbed.

Preheat oven at 350 degrees F (180 degrees C).

Stir in the tomato paste and let it heat, stirring gently so that it spreads over all the chickpeas.

Remove from pot, empty the beans in a casserole dish and add 2 tablespoons olive oil and the dill. Blend well.

Add about ½ cup warm water at the corner of the casserole dish and tilt so it spreads over the base of the whole dish.

Add salt and pepper as needed.

Cover the pan with aluminum foil or with its lid.

Roast for about 30 minutes.

Serve at room temperature