CHICKPEAS:

If using canned chickpeas, move to stew instructions. In a very large bowl, dissolve3 tablespoons of salt into 4 quarts of water. Add dried chickpeas and soak for 8 to 24 hours. 2. Drain chickpeas, and place in a large pot with onion and thyme. Cover with water by 3 inches. Bring to a boil, then lower heat and cook at the lowest simmer for 1 hour, or until chickpeas are cooked through.

Cool chickpeas. Discard thyme sprigs and onion. Remove 1 cup of cooking liquid; set aside.

Store chickpeas in their cooking liquid; drain when ready to use.

LABNEH:

Line a fine strainer with a few layers of cheesecloth and set over a bowl.

Stir to combine yogurt, salt, and lemon juice. Spoon yogurt mixture into the cheesecloth-lined strainer. Fold layers of cheesecloth over to cover yogurt completely.

Transfer yogurt to the refrigerator for 12 to 24 hours. In 12 hours, the yogurt mixture will have thickened into standard labneh; in 24 hours, it will thicken into an extra-stiff labneh.

Transfer to a serving bowl. Store, covered, in the refrigerator for up to 1 week.

STEW:

Preheat oven to 400°F. Line a baking sheet with foil.

Toss onions and pumpkin with extra virgin olive oil, salt, and pepper. Roast in a 400°F oven for 30 to 40 minutes, or until onions are dark brown and pumpkin is soft and caramelized.

Heat a large sauté pan, lightly coated with extra-virgin olive oil, over medium heat.

Add red pepper and garlic. Cook for 1 to 2 minutes, or until garlic has softened. Add chickpeas, chickpea water, tomato purée, dates, cumin, coriander, cinnamon, roasted onions, and pumpkin. Cook, stirring occasionally, for 15 minutes, or until mixture is thick and flavors have melded.

Serve with a dollop of labneh, a fried egg, chopped parsley, and toasted pumpkin seeds.