1 T olive oil
1/2 C dried chickpeas, soaked
1 medium onion, chopped
1 14.5 oz can diced tomatoes
1/2 C water
1-1/2 tsp turmeric
1 tsp cinnamon
1 tsp cumin seeds
1/2 tsp ground cumin
2 cloves of garlic, minced
Juice of one lemon
Freshly ground pepper
Salt
======== To serve: ===================
4 pieces of whole wheat or crusty peasant bread
Chopped black olives
Shelled pistachios
Raisins or currants
Hot sauce

In a pressure cooker, saute the onions in the oil until soft. Stir in the turmeric, cinnamon, cumin, and cumin seeds. Add the chickpeas, tomatoes (do not draiin them), and water.

Bring up to pressure and cook for 14 minutes. Remove from heat and let the pressure drop naturally for about 10 minutes.

Open the pot and stir in the garlic and lemon juice. Add salt and pepper to taste.

To serve, tear a piece of bread into 6 pieces and place in a bowl. Put olives, pistachios, and raisins or currants on top. Ladle the stew over the top, adding hot sauce if you like.