Ingredients
2 teaspoons olive oil
3 small garlic cloves, minced
1 teaspoon minced fresh ginger
1 large onion, chopped
4 canned tomatoes packed in tomato juice (reserve the tomato juice)
3 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/8 teaspoons cayenne pepper
2 15-ounce cans of chick peas, drained and rinsed
1/4 cup minced fresh parley or cilantro
Preparation
In a large, heavy skillet, warm the olive oil over moderately low heat. Add the garlic, ginger and onion, cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomatoes, breaking them into pieces with the spatula. Add 1/2 cup of the reserved tomato juice along with the remaining spices. Cook, stirring occasionally for 5 minutes then add the chick peas. Cook 10 minutes. If the mixture gets too thick, add more tomato juice. Add the parsley or cilantro and toss.
Serve over rice.
