Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
2 tbsp olive oil, 1 medium yellow onion
Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
When done, break up with a fork and season further, if needed. Add the parsley (if using).
2 tbsp finely chopped parsley