30ounce(851g)canned garbanzo beansdrained and rinsed
½cup(118ml)water
Salt and pepperto taste
Handful of parsleyfinely chopped
Instructions
In a large skillet, heat up oil over medium-high heat. Add onion and garlic cloves to the skillet. Cook until softened and fragrant, about 5 minutes. Sprinkle the spices over the onion and garlic mixture and toss to mix.
Add the tomato paste, diced tomatoes, and garbanzo beans to the skillet. Toss to incorporate. Add the water, salt, and pepper.
Bring mixture to a boil then lower heat to a simmer and cover skillet and simmer for 20 minutes until mixture is slightly thickened and some of the liquid has evaporated.
Finally, add in chopped parsley, toss to incorporate.
Serve mixture over a bed of white rice and/or eat with naan.