cookware
- saucepan with lid
1 | Warm the oil in the saucepan over medium-high heat. Add the onions and scallions when warm. Saute for 2-3 minutes. |
2 | 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. |
3 | Top with parsley before serving. |
notes
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.