Chickpea Caramelized Onion & Mushroom Risotto

Soak the chickpeas for 2 hours in cold water, then rinse, drain and cook for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set aside. Meanwhile, in a large pan, heat a little EVO over medium-low flame and sauté the onion for ab. 5 to 10 minutes, until it begins to caramelize. Then, add in mushrooms and cook for ab. 5 minutes more until the mushrooms have softened and the onion is well caramelized. At this point, add in garlic and rice; stirring for ab. 1-2 minutes, until the rice is completely coated. Right after, pour in wine and simmer until it is almost reduced. Then, begin to add broth, 1 cup at a time, stirring until each cup is absorbed. The rice should be creamy but not mushy. Once you find the right texture for the rice, add in the chickpeas and cook for ab. 5 minutes more, stirring to well amalgamate all of the ingredients. Add salt as required, a couple of pinches of black pepper and fresh herbs to taste just before serving.