In a large pot over high heat, melt the dairy-free butter with the olive oil. Add the whole onions and cook, covered, stirring occasionally, until translucent and golden brown, about 5-7 minutes. Remove the onions from the pot and set aside.
1 tablespoon Olive oil, 1 tablespoon Dairy free butter, 10 small Onions
In the same pot, add the Moghrabieh and 2½ cups of vegetable stock. Bring to a boil, then reduce heat to medium. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
1 cup Dry Moghrabieh, 4 cups Vegetable stock
Add the chickpeas, browned onions, and all the spices. Stir well to coat everything evenly. Pour in 1½ cups of vegetable stock, reduce the heat to low-medium, and cook covered for another 10 minutes, stirring occasionally.Season with salt to taste. Serve warm, either in a bowl or wrapped in pita bread. 2 cups Chickpeas, 1 tablespoon Ground Caraway, ½ teaspoon Ground cinnamon, ½ teaspoon Lebanese 7 spice, ½ teaspoon Ground Cumin, ½ teaspoon Black pepper, 1 pinch Salt