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Tomatoey Spiced Chickpeas
- 1/3 cup extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground ginger
- Rounded 1/4 teaspoon hot red-pepper flakes
- 1 (1 1/2-inch) piece cinnamon stick
- 1 (28-ounce) can whole tomatoes in juice
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup finely chopped mint
Directions:View on Epicurious
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