Begin by caramelizing the onion in the olive oil, over medium heat in a large skillet. Stir every so often to avoid burning. This “low and slow” process will take about 30 minutes.

Rinse and drain the chickpeas very well, then add to the onion along with the minced garlic and spices. Stir around to coat the chickpeas and cook for a few minutes longer to allow the spices to wake up.

Next, pour in the crushed tomatoes, followed by the broth. Cover and simmer for the next 30 minutes, stirring a few times. The chickpeas are done when most of the liquid has cooked out, the rest will absorb as the dish cools. While the chickpeas are simmering away, I like to take this time to prep a bunch of veggies, regardless if I'm going to eat them right away or not. Peel and chop cucumbers, carrots, zucchini, cabbage. These will all come in handy at some point, and are all delicious wrapped up in a tortilla with the stewed chickpeas.

Store in an airtight container in the fridge. Serve cold in wraps, warm on top of your favorite grain, or my personal favorite, in tacos!