Spiced Chickpeas

2 400g cans of chickpeas, drained and rinsed
1 Tbsp olive oil
1 onion, halved and sliced
2 cloves garlic, crushed
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/4 tsp cayenne pepper
150 mls vegetable stock
100 g sultanas
2 tsp parsley, chopped
Heat the oil and cook the onion for 5 minutes until golden. Stir in the garlic, cook for 1 minute. Add the cinnamon, cayenne pepper and turmeric and cook for 30 seconds.
Add the chickpeas, stock and sultanas. Bring to a simmer. Cook, stirring occasionally for 10 minutes.
Serve sprinkled with parsley.
Serves 4 people.

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