2 tablespoons olive oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 tablespoon ras el hanout (Moroccan spice blend) or garam masala
1/2 teaspoon ground cinnamon
1 tsp cayenne
2 (15 ounce) cans chickpeas, drained
2 (15 ounce) cans diced tomatoes, drained
1/2 cup chopped raisins
Salt and pepper to taste
In a large skillet, heat the oil over high heat.
Add the onion and cook until lightly browned, about 8 minutes
Reduce the heat to medium-high and add the garlic, ginger, ras el hanout (or garam masala), cinnamon, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute.
Add the chickpeas, tomatoes, and chopped golden raisins and stir to combine.
Reduce the heat to medium-low and simmer, covered, for 15 minutes.
Remove the lid and continue to simmer for 15 more minutes.
Season with salt and pepper to taste and serve over couscous or rice.