- saucepan with lid
|Warm the oil in the saucepan over medium-high heat. Add the onions and scallions when warm. Saute for 2-3 minutes.|
|Add the tomatoes, garlic, chickpeas, chicken stock, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer covered for about 15 minutes. Then simmer uncovered for about 5 minutes to reduce the liquid.|
|Top with parsley before serving.|
I once threw in some extra thyme I had on hand into the dish and it tasted great!This recipe can be made vegan by replacing the chicken stock with veggie stock.