Serves 3 to 4
For the tfaya:

2 small onions

2 tablespoons butter

2 tablespoons olive oil

1/2 cup diced dried dates or figs, or raisins

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

1/8 teaspoon turmeric

1/8 teaspoon ginger

1/8 teaspoon cumin

1/8 teaspoon saffron threads, crushed

1 teaspoon harissa

2 tablespoons honey

1/4 cup water

1 cup dried chickpeas, soaked overnight, cooked and drained, or 1 can, drained and rinsed

1 15-oz can diced tomatos