Middle Eastern Chickpeas

From a CD cookbook.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  teaspoons olive oil
• 3  small minced garlic cloves
• 1  teaspoon  fresh  minced ginger
• 1  large  chopped onion
• 1 (15 ounce) can tomatoes, peeled, in juice reserve juice
• 3  teaspoons  coriander
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cayenne
• 2 (15 ounce) cans  drained and rinsed garbanzo beans
• 1⁄2 cup  fresh minced fresh parsley

Directions

1. In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
2. Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
3. Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.