2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
2 cloves of garlic, finely chopped
1 onion, chopped
2-1/2 cups cooked chickpeas
6 tomatoes, peeled and chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried thyme
Pinch of chile pepper
1 teaspoon fresh, grated ginger
1/3 cup water or vegetable stock
Sea salt (~1/2 tsp.) and pepper
1. Heat the oil gently in a large saucepan or wok.
2. Add the cumin, coriander, garlic and onion.