Chickpea Tagine

Serves 4-6

2 lb chickpeas, soaked overnight and drained
4 tablespoons olive oil
pinch of saffron threads, crushed
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ginger
1/4 teaspoon cinnamon
3 large well-flavored tomatoes, chopped
1 red onion, coarsely grated
4 sprigs cilantro, chopped
6 sprigs parsley, chopped
salt, black pepper and chili pepper

Cook the chickpeas in boiling water until tender (but not mushy). Drain and peel if liked.

Heat the oil in a large saucepan, stir in the saffron and other spices and cook until fragrant, then add all remaining ingredients. Cook and heat through gently for about 15 minutes, stirring occasionally.