(From the archives)
Chickpeas, diced tomatoes, finely chopped onion, turmeric, cumin, yellow curry, dried parsley, S&P and olive oil.
Sweat onions and seasoning in olive oil in the bottom of rice cooker for five minutes. Add drained diced tomatoes, cook another 5-8 minutes, then add the chickpeas and parsley. Cook another ten minutes till the beans are soft but not mushy. Serve over rice of your choice.
Note: I would have used fresh parsley from my garden but I forgot to pick some this morning, so I made due with the dried version. I did, however, rub the herb as I let it leave my hands to release the maximum flavouring. Also, fresh cilantro would do beautifully as a seasoning.