Morroccan-Style Chickpeas with Olives

This was great--I almost never put olives in cooked dishes--but ultimately too salty.  I halved the recipe, used a mix of kalamata and green olives, and omitted a few things, but I didn't really change Hannah's recipe too much.  The olives give the dish a savory, almost meaty flavor.

Moroccan-Style Chickpeas with Olives

(adapted from bittersweet)

Ingredients

2 TB olive oil

1/2 large yellow onion, diced

1/2 TB finely minced ginger

1/2 TB finely minced garlic

1/2 TB ground coriander

1/2 TB ground cumin

1 tsp smoked paprika

1/4 tsp turmeric

1/4 tsp cayenne

1 c canned diced tomatoes, with juice

1/2 c vegetable stock (perhaps 1/4 c stock and 1/4 c water?)

7 oz whole, pitted green and/or kalamata olives, drained and rinsed

2 c cooked chickpeas

zest of 1/2 lemon

Instructions

In a large pan or pot, heat oil.  Over medium heat, saute onion about 5 minutes, then add ginger, garlic, and spices.  Cook until fragrant, then add tomatoes, stock, olives, and chickpeas.  Cover and simmer 10-20 minutes.  Add lemon zest near the end.  Serve hot or cold!  Serves about 3.