MOROCCAN CHICKPEAS1 onion, chopped4 (15 ounces) cans chickpeas, drained2 (15 ounces) cans stewed tomatoes2 tablespoons cumin½ teaspoon curry½ teaspoon pepper1 bunch cilantro, choppedvar zflag_nid='794'; var zflag_cid='1091/988'; var zflag_sid='122'; var zflag_width='300'; var zflag_height='250'; var zflag_sz='9'; 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.
