Morroccan Chickpeas

I have never been to Morrocco, but its one of those places that evokes all sorts of exotic fantasies for me ... mainly involving beautiful architecture, bustling markets, stunning fabrics and amazing food.

This dish is loosely based on a recipe I found in a Moroccan cookbook but simplified considerably. Its lovely with rice or couscous with a dollop of sour cream.

It freezes beautifully so I often quadruple the recipe and stock up the freezer.

Morroccan Chickpeas

spray oil
1 small onion finely chopped
2 large cloves garlic, minced
1-2 tsp each ground cumin, coriander
1 tsp ground cinnamon
1/2 tsp cayenne pepper - more to taste
1 tsp fresh ginger, minced (optional - its nice but I often don't bother)
2 tin chick peas (garbanzo beans) drained
1 tin chopped Italian tomatoes
1 cup vegetable stock (powdered is fine here)
salt and pepper to season

In a large frypan coated with spray-oil, brown the onion, garlic and spices. Then add in the tomatoes, stock, and chickpeas. Cook on a medium heat until the sauce thickens and reduces.