4 c Chick peas, soaked

Salt 1 ea Spanish onion, grated

3 lg Tomatoes, skinned, seeded &

-- diced 6 ea Sprigs Italian parsley,

-- chopped 4 ea Sprigs cilantro, chopped

1/4 ts Hot red pepper

1/4 ts Sweet red pepper

1/4 ts Cinnamon

1/4 ts Saffron

1/4 ts Cumin

1/4 ts Ginger

Black pepper 6 tb Olive oil

Drain chick peas & cook in boiling salted water until tender. Drain. Peel chick peas & combine with onion in a tagine (or shallow casserole). Add tomatoes, herbs, spices, salt & pepper. Mix well. When ready to cook, add olive oil & simmer over a low heat for 15 minutes or until the chick peas are well impregnated with the aromatoc flavours.