You can use canned beans which work fine, but it tastes better with dried cooked beans if you have the chance. The home cooked ones have more texture and are salt free.
1 ½ cup dried chick peas, soaked overnight in lots of water (or 2cans)
1 large red onion sliced into thin strips
4 cloves of garlic finely chopped
1 tsp ground cumin
1-2 tsp paprika
1Tbl olive oil
Juice of 1 large lemon
A small bunch of parsley, chopped
A small bunch of cilantro, chopped
Cook the beans in water for 45 min or until tender but not mushy. Drain and remove loose skins. If used canned, rinse them well. Sauté onion and garlic in the olive oil on low heat until they are slightly brown. Add spices and stir well. Add drained beans and stir so that they are coated with the spices. Check for flavor and add salt or more lemon juice if need be. Add chopped cilantro and parsley.
Makes six 3/4 cups servings, 200 Cal per serving.
You could top with a little goat or yogurt cheese if eating dairy. We had it with brown jasmine rice cooked with raisins, fennel seeds and sliced carrots.