1 1/2 cup soaked chick peas

1 tablespoon olive oil

1 medium chopped onion

2 crushed garlic cloves

14 oz chopped canned tomatoes

4 tablespoons tomato paste

1 teaspoon basil

1 teaspoon oregano

¼ teaspoon cinnamon

2 tablespoons parsley

Salt and pepper to taste

Rinse chickpeas, place in water or vegetable broth and cook until tender. Heat the oil in a large pot. Then sauté onions and garlic for a few minutes before adding the tomatoes and tomato paste. Bring to a boil, lower heat and add the remaining ingredients. Simmer until the sauce has thickened, about ten minutes. Stir sauce and chickpeas together. Serve with mashed potatoes, rice, vegetables or pasta.