2 tsp. olive oil
3 sm. cloves minced garlic
1 tsp. fresh minced ginger
1 lg. chopped onion
1 can tomatoes, peeled in juice, reserve juice
3 tsp. coriander
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cloves
1/2 tsp. cayenne
2 (15 oz.) cans drained gabanzos
1/2 c. fresh minced parsley

In large heavy skillet: saute garlic, ginger and onion in oil 3-5 minutes until soft. Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes. Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.