Title: Chickpeas italienne
 Categories: Main dish, Vegetarian, Mark's
      Yield: 4 servings
 
  1 1/2 c  Dried chick peas, soaked
      1 tb Olive oil
      1 md Onion, chopped
      2 ea Garlic cloves, crushed
     14 oz Canned tomatoes, chopped
      1 sm Can tomato paste
      1 ts Basil
      1 ts Oregano
      1 ds Cinnamon
      2 tb Parsley
           Salt & pepper to taste
 
  Rinse chickpeas, place in fresh water & cook for 50 minutes or till
  tender.
  
  Heat oil in large pot & saute onions & garlic for a few minutes.  Add
  the tomatoes & tomato paste.  Bring to a boil, lower heat & add the
  rest of the ingredients.  Simmer for about 10 minutes or until the
  sauce has thickened.
  
  Serve with mashed potatoes & green vegetables or pasta.
  
  Posted by Mark Satterly in Intercook