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Cook chickpeas in boiling water until they are soft and tender (1 ˝ to 2 hours approximately). Drain and reserve cooking liquid. Blend or process chick peas with the necessary amount of cooking liquid to obtain a thick paste. Force through a strainer. Mixture must be soft.
Heat oil or shortening in a skillet. Add garlic and cilantro. Season with salt and pepper. Add the chick pea mixture and cook, stirring, until mixture is thick and the bottom of the pan can be seen. Mixture starts to come together and separates from sides of pan. This process takes approximately 20 to 25 minutes. Remove from heat and set aside. Correct seasoning.
Place 2 corn husks together lengthwise overlapping slightly. Place another corn husk crosswise in the middle. Spoon 2 tablespoons mixture in the center of the husks. Place a piece of chicken, olive, boiled egg, ají strip and fresh cheese. Spoon more mixture to cover filling and fold husks to enclose the humita. Tie with kitchen twine carefully.
Place tamales, carefully, on the bottom of a pan with little water. Cook at low heat for 20 minutes.
Remove from pan and unwrap the humitas. Serve with Onion Sauce
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