Contributed by Angela Cleveland (Recipe adapted from “Arielle’s Recipe Archives” at http://recipes.alastra.com)

Ingredients

3 C Onions (finely chopped)
2 or 3 cloves Garlic (minced)
3 Tbs Extra-virgin Olive Oil
2 Cans (about 16oz. each) Chickpeas, rinsed and drained
1 C Vegetable broth
Salt
Ground Pepper
1 Tbs minced Parsley

Instructions

In a frying pan, cook onions and garlic over medium-high heat in 2 tablespoons of oil stirring often, until onions are golden, about 7 minutes. Add chickpeas and broth. Cook 10 minutes more to blend flavors. Pour into a serving bowl, add salt and pepper to taste, drizzle with the remaining olive oil, and sprinkle with parsley. Serve hot.

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