Moroccan chickpeas

Cumin and curry give this 20-minute dish its exotic flavoring.

Chickpeas (photo credit: Courtesy)
(photo credit: Courtesy)

1 onion, chopped
4 (15 ounces) cans chickpeas, drained
2 (15 ounces) cans stewed tomatoes
2 tablespoons cumin
½ teaspoon curry
½ teaspoon pepper
1 bunch cilantro, chopped
1. Sauté the onion in oil until lightly browned.

2. Add chickpeas, tomatoes and spices and stir well. Cook for 10 minutes.

3. Stir in cilantro. Can be served hot or at room temperature.