Soak dried chick peas overnight with 3 cups of water.
Drain chick peas then place in a pressure cooker with 2 cups water and 1 chicken bouillon.
Cover and cook on high heat for about 12 minutes after the whistle sounds.
Remove from heat and release pressure.
In a wide pan, add oil over high heat.
Sauté onions until translucent, about 5 minutes then add garlic and pepper and sauté for an additional 30 seconds.
Add cooked chick peas, geera and salt and stir to coat then cook for about 5 minutes. Add scallion and freshly ground black pepper and give it a stir then remove from heat.