Chickpeas In Tomato Sauce

• 2-3 cups Drained and rinsed canned chickpeas
• 2-3 cups Jarred Tomato sauce, such as Mezzetta (Crushed canned tomatoes works well too)
• 1 Medium Shallot
• 1 bunch Chopped Basil and Parsley- 1 tbsp dried each works too
• 1 tablespoon Olive Oil
• 1 teaspoon Tumeric
• 1 tablespoon Garlic Powder
• 1 teaspoon Cumin
• 1 tablespoon Onion Powder

1. Add the olive oil to a frying pan and heat to medium-low on the stove. While the oil is heating, dice the shallot into small pieces (pea-sized).
2. Add the shallot to the olive oil and cook until soft, roughly 3 to 4 minutes.
3. Add the chickpeas, tomato sauce (or crushed tomatoes), herbs and spices. Simmer for 10 to 15 minutes until the chickpeas have softened slightly. Add salt and pepper to taste; best served with rice and naan.

chickpeas, tomato sauce, shallot, basil, olive oil, tumeric, garlic, cumin, onion powder

Taken from food52.com/recipes/77944-chickpeas-in-tomato-sauce (may not work)