Ethiopian Inspired Chickpeas

(I left potatoes out since we were also having a cabbage dish with potatoes in it)

Ingredients:

1 can Chickpeas, drained
1 Large Tomato, chopped or 1 can Diced Tomatoes, drained
1/2 Red Onion, diced
1/2 c. Frozen Green Peas, microwaved until warm
1/2 c. Carrots diced and microwaved with a little water until soft (about 4-5 min.) or use Canned or Frozen Carrots
1 Potato, peeled, diced and boiled (about 10 min.)

Spices: About 1 tsp each
Cumin
Ginger (or use fresh grated ginger)
Paprika
Salt
Pepper

In a large pot, heat a little olive oil and fry the onion until translucent
Add all remaining ingredients, including spices and stir
Add 1/2 c. water and simmer about 10 min.

Serve with pita or injera (found at Ethiopian markets - a spongy sourdough pancake), or serve over rice, quinoa etc.