Soak the chickpeas in cold water overnight, for at least 12 hours. The chickpeas should swell to twice their size and should feel soft. Drain and rinse.
In a food processor, pulse the soaked chickpeas with the parsley, coriander (stems included), onion, garlic, chilli pepper, cumin, olive oil, salt and pepper for about 2 minutes. The mixture should be well blended, but not too smooth.</