Moroccan Chickpea Tomato Stew

 

1 tbsp olive oil (I used sesame oil)
1 white or yellow onion, chopped 
4 cloves garlic, finely minced
2 lb chopped plum tomatoes or 1x 28-oz can whole, peeled tomatoes (I used about 4 cups of stewed tomatoes Farmbeau made and froze last fall; it had celery and onions in it as well). You will want to mash them or run some through a blender.
2 tsp sugar
1/2 tsp crushed red pepper flakes (I used chili powder)
1/4 tsp ground cloves
1/4 tsp cinnamon
2 cups vegetable broth or water
1 tbsp tahini (I used plain yogurt)
3 cups cooked chickpeas
2 tsp red wine vinegar

Heat oil over medium heat and saute onion 5 mins till translucent. Add garlic, cook 2 more minutes. 
Add tomatoes, sugar, and spices. Cook, stirring frequently, 10 minutes. Add broth, simmer 10 minutes, uncovered. Stir in tahini. Add chickpeas and vinegar. 

We ate ours with buttered toast, but you might serve it with rice, quinoa, etc. 

The original recipe can be found online here: 
https://www.thefullhelping.com/moroccan-chickpea-tomato-stew/