Tomatoey Spiced Chickpeas

• 1/3 cup extra-virgin olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground ginger
• Rounded 1/4 teaspoon hot red-pepper flakes
• 1 (1 1/2-inch) piece cinnamon stick
• 1 (28-ounce) can whole tomatoes in juice
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup finely chopped mint

1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
2. Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
3. Stir in parsley and mint. Serve warm or at room temperature.

extravirgin olive oil, ground cumin, ground coriander, ground ginger, hot redpepper, cinnamon stick, tomatoes, chickpeas, flatleaf, mint

Taken from www.epicurious.com/recipes/food/views/tomatoey-spiced-chickpeas-351829 (may not work)