1 tblsp olive oil
4 small tomatoes
Juice of 1/2 lemon
1/2 cup water
2 cloves garlic, chopped fine
1/2 onion, chopped
2 tbsp cumin
1/4 tsp crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon tumeric
1 teaspoon sweet paprika
1/2 teaspoon unrefined sea salt
1-1/2 cup cooked chickpeas
2 tbsp fresh cilantro

Mix all ingredients together except fresh cilantro. Cook mixture for 1/2 hour. Water will be gone and chickpeas will soak up flavour. Sprinkle with chopped cilantro and serve. It’s delicious served over rice or if you like, you can just eat it straight from a bowl, with a warmed whole grain pita to soak up the juices.

For directions on cooking chickpeas and beans, see Soaking Beans and Peas.