3 tablespoons olive oil

1 large tomato, peeled and diced

1 medium yellow onion, minced

2 garlic cloves, pressed or minced

2 tablespoons tomato paste

1/2 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1/2 teaspoon mustard powder

1/2 teaspoon chili powder

1 teaspoon harissa, Sriracha or other hot pepper sauce

1 (14-ounce) can chickpeas, drained and rinsed

3/4 cup water

Finely chopped cilantro, for garnish

Heat the olive oil in a medium pot over medium heat. Add the tomato, onion and garlic. Saute until withered, stirring occasionally, 10 minutes.

Stir in the tomato paste, salt, pepper, cumin, mustard powder, chili and harissa. Cook for 2 minutes until fragrant. Add the chickpeas and water and bring to a simmer. Cover with a lid and cook on low heat for 10 to 20 minutes.

Serve hot.

Serves 4 as a side and 2 as a main dish.