Apricot Chick Peas

• 1 teaspoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, finely chopped
• 1 (16 ounce) can tomatoes, chopped, undrained
• 1 (16 ounce) can chickpeas, rinsed and drained
• 34 cup chopped dried apricot
• 12 cup water
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 14 teaspoon salt
• 14 teaspoon pepper

1. Heat oil in a small saucepan over medium heat.
2. Add onion and garlic.
3. Cook, stirring frequently, until onion is tender, about 5 minutes.
4. Add small amounts of water if necessary, about a tablespoon at a time to prevent sticking.
5. Add remaining ingredients to saucepan.
6. Mix well.
7. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
8. Serve over rice or couscous.

olive oil, onion, garlic, tomatoes, chickpeas, apricot, water, oregano, ground cumin, salt, pepper

Taken from www.food.com/recipe/apricot-chick-peas-428548 (may not work)