4 c  Chick peas, soaked

           Salt
      1 ea Spanish onion, grated

      3 lg Tomatoes, skinned, seeded &

           -- diced
      6 ea Sprigs Italian parsley,

           -- chopped
      4 ea Sprigs cilantro, chopped

    1/4 ts Hot red pepper

    1/4 ts Sweet red pepper

    1/4 ts Cinnamon

    1/4 ts Saffron

    1/4 ts Cumin

    1/4 ts Ginger

           Black pepper
      6 tb Olive oil

  Drain chick peas & cook in boiling salted water until tender.  Drain.
  Peel chick peas & combine with onion in a tagine (or shallow
  casserole). Add tomatoes, herbs, spices, salt & pepper.  Mix well.
  When ready to cook, add olive oil & simmer over a low heat for 15
  minutes or until the chick peas are well impregnated with the
  aromatoc flavours.