Tajik Chickpea and Onion Stew




Heat the oil in a large casserole and fry the onions for around 10 minutes or until translucent.

Meanwhile, combine the chickpeas and stock in a saucepan and bring it to a boil.

When the onions are ready, add the chickpeas mix to it, stir in all the remaining ingredients.

Bring it to a boil, reduce to a simmer and cook for around 20 minutes.

Serve ladled into bowls and with plenty of bread.