4 c Chick peas, soaked
Salt 1 ea Spanish onion, grated
3 lg Tomatoes, skinned, seeded &
— diced 6 ea Sprigs Italian parsley,
— chopped 4 ea Sprigs cilantro, chopped
1/4 ts Hot red pepper
1/4 ts Sweet red pepper
1/4 ts Cinnamon
1/4 ts Saffron
1/4 ts Cumin
1/4 ts Ginger
Black pepper 6 tb Olive oil
Drain chick peas & cook in boiling salted water until tender. Drain. Peel chick peas & combine with onion in a tagine (or shallow casserole). Add tomatoes, herbs, spices, salt & pepper. Mix well. When ready to cook, add olive oil & simmer over a low heat for 15 minutes or until the chick peas are well impregnated with the aromatoc flavours.