Chickpeas in Sherried Onion Sauce

• 14 cup extra virgin olive oil
• 6 cups thinly slice onions
• 2 garlic cloves, minced
• 14 teaspoon paprika
• 1 cup cherries or 1 cup grape tomatoes, halved
• 14 cup pale dry sherry
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley

1. In a large, nonstick skillet, heat oil over medium heat.
2. Add onions and cook, stirring, until onions are soft and golden, about 20 minutes.
3. Add garlic, paprika, and cook for an additional 30 seconds.
4. Add tomatoes and cook until they soften and give up their juice, about 2 minutes.
5. Add sherry, stir to combine, cook until flavors have mingled, about 1-2 minutes.
6. Add chickpeas, stir, cover pan, cook until chickpeas are warmed through, about 2 minutes.
7. Add salt, pepper, and parsley.
8. Stir to combine and serve either hot, warm, or at room temperature.

extra virgin olive oil, thinly slice onions, garlic, paprika, cherries, pale dry sherry, chickpeas, salt, ground black pepper, fresh parsley

Taken from www.food.com/recipe/chickpeas-in-sherried-onion-sauce-306078 (may not work)