Preparation:
1. Heat oil in a large skillet over medium heat.
2. Add garlic and cook, stirring for 1 minute.
3. Add tomatoes and cook 1 minute.
4. Drain chickpeas reserving 1/3 cup of their liquid.
5. Stir chickpeas into tomato mixure, then add liquid and red wine vinegar.
6. Bring to a boil; reduce heat and cook covered for 15 mintutes or until sauce is thickened and liquid is mostly evaporated.
7. Season to taste with salt and pepper halfway through the cooking.
8. Serve warm or at room temperature with slices of french stick. |
