Ingredients
- Cooked chickpeas
- Onion, finely chopped
- Garlic cloves, minced
- Tomatoes
- Olive oil
- Cumin seeds
- Coriander seeds
- Fennel seeds
- Salt, to taste
- Water or vegetable stock
Instructions
Heat olive oil in a pot over medium heat. Add cumin, coriander, and fennel seeds and let them bloom until fragrant.
Add chopped onion and garlic, and sauté until soft. Stir in tomatoes and chickpeas, then add water or vegetable stock.
Simmer for 15–20 minutes until slightly thickened.
Season with salt and serve warm with couscous, rice, or flatbread.