Moroccan Chick Peas
From: Barbara Zimmerman

• 2 Cans chick peas (garbanzos)
• 2 quarts cold water (original) I used canned tomatoes
• 1 bay leaf
• 2 teas. Organic Gourmet veggie broth
• 2 cloves garlic, crushed
• 1 cup chopped onion
• 2 T's chopped parsley
• 1 cinnamon stick
• 1 teas. grnd. ginger
• 1 teas. grnd. turmeric
• 1/4 teas. grnd pepper
• 1/2 to 3/4 cups raisins to taste

Place garbanzos in large soup pot and add water (tomatoes) to cover.
Add 1 3/4 teas. veggie broth.
Bring to boil.
Add bay leaf, and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.