Apricot Chick Peas

Serve this alongside rice or couscous and enjoy the lefovers hot or cold.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1  cup  chopped onion
• 3  garlic cloves, finely chopped
• 1 (16 ounce) can tomatoes, chopped, undrained
• 1 (16 ounce) can chickpeas, rinsed and drained
• 3⁄4 cup  chopped  dried apricot
• 1⁄2 cup water
• 2  teaspoons dried oregano
• 1  teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Heat oil in a small saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Add small amounts of water if necessary, about a tablespoon at a time to prevent sticking.
2. Add remaining ingredients to saucepan. Mix well. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
3. Serve over rice or couscous.