1 pound chickpeas, drained
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, minced
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
salt to taste
Heat olive oil in a large skillet or saucepan over medium heat. Saute garlic and onion over medium-low heat for 5 minutes, stirring occasionally. Meanwhile, Reserve 1 tablespoon of the chickpeas, reserving about 1/4 cup to keep it from sticking to skillet. Reduce heat to medium.
Stir chickpeas into skillet with 1 tablespoon olive oil. Cook over medium heat for 5 minutes, stirring constantly. Reduce heat to low. Saute chickpeas for 2 minutes, stirring constantly.
Meanwhile, season the tomatoes with salt and pepper. By stirring, now the tomatoes are slightly browned. Stir tomatoes into the wet and cook slowly. Spoon the tomato mixture into the skillet/cup.
Toss tomato mixture with olive oil, onion, garlic, salt and pepper. Toss thoroughly to coat.
Bring a large pot of lightly salted water to a boil. Add chickpeas and cook for 5 minutes. Remove chickpeas from skillet, and add about 1 tablespoon olive oil, stirring well. Pour into a