1 1/2 c  Dried chick peas, soaked*

      1 tb Olive oil

      1 md Onion, chopped

      2 ea Garlic cloves, crushed

     14 oz Canned tomatoes, chopped**

      1 sm Can tomato paste

      1 ts Basil

      1 ts Oregano

      1 ds Cinnamon

      2 tb Parsley

           Salt & pepper to taste
  Rinse chickpeas, place in fresh water & cook for 50 minutes or till
  tender.
  Heat oil in large pot & saute onions & garlic for a few minutes.  Add the
  tomatoes & tomato paste.  Bring to a boil, lower heat & add the rest of
  the ingredients.  Simmer for about 10 minutes or until the sauce has
  thickened.
  Serve with mashed potatoes & green vegetables or pasta or rice.
  *  Or substitute one large can of chickpeas, rinse well before using.
  ** Or use one pound of fresh tomatoes, diced