Heat 1 tablespoon of oil in a medium skillet over medium heat.

Add the onion and garlic, sautéing until the onion turns translucent, for about 2-3 minutes.

Add the chickpeas and continue cooking and stirring for an additional 5 minutes.

Wipe the skillet clean afterward.

In a small bowl, lightly beat the eggs with salt, pepper, pimiento, and parsley.

Fold in the cooked chickpea mixture.

Heat the remaining tablespoon of oil in the same skillet over high heat until hot.

Pour in the egg and chickpea mixture, spreading it evenly.

Reduce the heat to medium-high.

Cook, shaking the skillet often to prevent sticking, until the edges and bottom begin to brown, and the center is mostly set.

Use a spatula to carefully flip the omelet to the other side.

Add more oil to the skillet if needed.

Continue cooking until the center is fully set but slightly moist.