Chickpeas Italienne

1 1/2 c Dried chick peas, soaked*

1 tb Olive oil

1 md Onion, chopped

2 ea Garlic cloves, crushed

14 oz Canned tomatoes, chopped**

1 sm Can tomato paste

1 ts Basil

1 ts Oregano

1 ds Cinnamon

2 tb Parsley

Salt & pepper to taste Rinse chickpeas, place in fresh water & cook for 50 minutes or till tender. Heat oil in large pot & saute onions & garlic for a few minutes. Add the tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of the ingredients. Simmer for about 10 minutes or until the sauce has thickened. Serve with mashed potatoes & green vegetables or pasta or rice. * Or substitute one large can of chickpeas, rinse well before using. ** Or use one pound of fresh tomatoes, diced