Ingredients
1/4 cup extra-virgin olive oil
1-3/4 cups diced onions
1 tsp sea salt
2 tsp each: paprika, chili flakes
1 tsp ground cumin
3/4 tsp ground cinnamon
1-1/2 tbsp minced garlic
1/2 cup tomato paste
1-1/2 tbsp each: chopped flat-leaf parsley, chopped mint
Two 19 oz (540 mL) cans chickpeas, drained, rinsed
Preparation
In large skillet over medium, heat oil. Add onions, salt, paprika, chili flakes, cumin and cinnamon. Cook, stirring, until onions are soft, about 10 minutes. Add garlic. Cook 2 minutes. Stir in tomato paste. Cook, stirring, 5 minutes.
In large bowl, stir together onion mixture, parsley, mint and chickpeas.
