Cooking World

Ingredients:
4 cloves garlic
4 tablespoons olive oil
a half tablespoon dried rosemary or one tablespoon of fresh one
5 ounce of canned plum tomatoes
1 pound of canned chickpeas, drained and rinsed
2 cups chicken stock
Add salt and pepper to your taste and preferences
Garlic should be peeled and crushed. Fresh rosemary must be chopped finely. Heat the oil and fry the garlic slightly until it begins to brown. Add roughly chopped rosemary and tomatoes and lower the heat to a simmer when the mixture begins to boil. Cook for 25 minutes or so. When the tomatoes are ready, add the chickpeas and cook it for 5 minutes more. Remove and mix in the chicken stock. Season with salt and pepper to taste.