Ingredients

2 tablespoons good olive oil
1/2 cup diced onion
1/2 cup chopped scallions
2 cups diced tomatoes
1 tablespoon coarsely chopped garlic
16-ounce can chickpeas, drained
1/2 cup homemade chicken stock or low-salt canned chicken broth
About 1/2 teaspoon salt (less if using canned chicken broth)
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Directions

Heat the oil in a saucepan over high heat and add the onion and scallions. Saute for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients, except the parsley. Return to a boil, reduce the heat to low, cover and boil gently for 15 minutes. Remove the lid and boil for a few minutes longer to reduce the liquid.

Divide among 4 bowls, sprinkle the parsley on top and serve. Makes 4 servings.