1 tablespoon olive oil
1 teaspoon onion powder
2 (16 ounce) cans chickpeas, drained
1/2 cup crushed cornflakes cereal
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
In a medium saucepan, heat the olive oil over medium heat. Stir in onions, peppercorns and salt. Cook, stirring, until everything is heated through. Drain well.
In a large bowl, combine chickpeas, crushed cornflakes, salt, basil, oregano, rosemary and 3/4 cup water. Mix well. Serve over rice.