Middle Eastern Chickpeas

• 2 teaspoons olive oil
• 3 small minced garlic cloves
• 1 teaspoon fresh minced ginger
• 1 large chopped onion
• 1 (15 ounce) can tomatoes, peeled, in juice reserve juice
• 3 teaspoons coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon clove
• 1/2 teaspoon cayenne
• 2 (15 ounce) cans drained and rinsed garbanzo beans
• 1/2 cup fresh minced fresh parsley

1. In large heavy skillet saute garlic, ginger and onion in oil 3-5 minutes until soft.
2. Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
3. Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.

olive oil, garlic, ginger, onion, tomatoes, coriander, cumin, cinnamon, salt, pepper, clove, cayenne, garbanzo beans, parsley

Taken from www.food.com/recipe/middle-eastern-chickpeas-280148 (may not work)