Vegan Moroccan-Style Chickpeas

• 1 can tomatoes with green chilies
  1/2 cup diced onions
  2 cloves garlic, minced
  1 tbsp extra virgin olive oil
  1 tbsp ground cumin
  1/2 tbsp ground ginger
  1 tbsp ground coriander
  3/4 cup vegetable broth
  • 1 can (15.5 oz) chickpeas, rinsed and drained
  Salt and pepper, to taste

Saute garlic and onion in olive oil over medium heat for about two minutes.
Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice and steamed green beans.

NOTES:
* Served it over a mound of shredded, sauted kale
* This was really yummy! I used minced fresh ginger, added fresh spinach. Simple and delicious.
* Thickened with a little cornstarch & served in pita bread. Stirred in wilted baby spinach at the end