Serves 4

1 large yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons olive oil
2 cups cooked chickpeas
4 tomatoes, peeled and sliced into wedges
1 small yellow squash, peeled and diced
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon allspice
Salt and pepper

In a deep stock pot, saute the onion and garlic in oil until onions turn golden brown. Add the chickpeas, tomato wedges, diced squash, and all the seasonings.