Step 1

Heat up olive oil on a medium pan.

Step 2

Add shallots and fry gently, stirring frequently, until almost translucent. Add garlic and fry until shallots are completely translucent and garlic is softened.

Step 3

Add all the spices to the pan. Mix them into the onion and garlic mixture and fry off gently for 1-2 minutes stirring the whole time.

Step 4

Squash tinned tomatoes or chop them roughly before adding to the pan with a couple of tablespoons of water. Simmer on low-medium heat until the sauce has thickened.

Step 5

Mix in cooked chickpeas and let them warm through in the sauce. Season with salt, sugar and black pepper.

Step 6

Serve on toasted bread with a sprinkle of fresh herbs and a few black olives.