Ingredients

2 cans (14.5 oz. each) chickpeas, drained
4 tbl. olive oil
1/2 tsp. saffron
1/4 tsp. paprika
1/2 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. cinnamon
3 large tomatoes, seeded and chopped
1 large red onion, chopped fine
1 bunch cilantro, chopped
1 bunch parsley, chopped
Salt and pepper, to taste

Directions

1. Cook the chickpeas in fresh water over medium heat, until tender. Drain and set aside.
2. Heat olive oil in a large saucepan and add in saffron, paprika, cumin, ginger and cinnamon. Cook for 1 minute, stirring often.
3. Add remaining ingredients and cooked chickpeas and simmer, covered, for 15 minutes.
4. Add salt and pepper to taste and serve.

Eagles may fly, but they also risk being sucked into the jet engines of Air Force 1. Better to slink out of town ever so slowly, and avoid being bait for the predators' Eyes-R-uS.As I go, I'd rather appear to be a moeiqe-ual-anrmal, the tortoise. Never you mind...Bill K.
May 16, 2016 (report abuse)