2 cans chick peas
1 T olive oil
1 onion sliced in half, and then into thin crescents
1/4 – 1/2 t cayenne pepper (depending on how much heat you like)
1/8 c butter
Cut up the onions, measure out the cayenne and the butter and have them all ready. Open both cans of chickpeas and separate the liquid into a large measuring cup, and set aside.
Heat up the olive oil in a large skillet over high heat, add the onions and saute, stirring frequently, until some of the slices are quite brown. Immediately add the cayenne and the butter and stir until the butter is melted. Add the chickpeas and about a half cup of the chickpea liquid, turn the heat down to low/medium and simmer, stirring occasionally, for an hour. Add more chick-pea liquid as needed. Cook until the chickpeas are slightly mushy and the mixture has a stew-like consistency with a little gravy around the chickpeas.
Adapted from Cabbagetown Cafe Cookbook page 168