For best results use home soaked and cooked chickpeas
1 large onion (finely chopped)
Low fat cooking spray
3 cloves garlic (minced)
1.5 teaspoon dill (dried)
½ teaspoon cumin
¼ teaspoon cinnamon
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons tomato paste
1 veg stock cube (or 1 teaspoon bouillon)
1 pint of water
In large frying pan fry the onion until translucent in the low fat cooking spray for approximately 5-7 minutes.
Add the herbs and spices and tomato paste and sauté for 2 minutes to gently cook the paste.
Add the chickpeas and stir well to incorporate
Add the water and turn the heat down to a simmer. Simmer for approximately 35-40 minutes until desired saucy consistency is achieved.
Serve with pitas, greens, hummus and salad