Moroccan chickpeas

Date:    Mon, 28 Mar 94 19:45:50 PST
 From:    Barbara Zimmerman 
 
 MOROCCAN CHICK PEAS
 
 2 Cans chick peas (garbanzos)
 2 quarts cold water (original)  I used canned tomatoes
 1 bay leaf
 2 teas. Organic Gourmet veggie broth
 2 cloves garlic, crushed
 1 cup chopped onion
 2 T's chopped parsley
 1 cinnamon stick
 1 teas. grnd. ginger
 1 teas. grnd. turmeric
 1/4 teas. grnd pepper
 1/2 to 3/4 cups raisins to taste
 
 Saute onions in water with 1/4 teas. veggie broth.
 
 Place garbanzos in large soup pot and add water (tomatoes) to cover. Add 
 1 3/4 teas. veggie broth.  
 Bring to boil.  Add bay leaf, and all remaining ingredients except raisins.
 
 Heat and then add raisins.  Great with some brown basmatic rice.