When my kids were younger they didn't like strong or spicy flavours. This was one of their favourite dishes served over rice. It's a healthy simple dish with a mild taste that's easy to prepare.
(from Claudia Roden's The New Book of Middle Eastern Food)
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1/2 teaspoon turmeric
1 1/2 cups chickpeas (to be soaked overnight)
1/4 cup parsley, chopped
1) In a large pan, heat oil and fry the onion.
2) Add garlic and stir.
3) Stir in the turmeric.
4) Add chickpeas and turn them in the onion.
5) Cover with water and simmer - Uncovered - for 1 1/4 hours.
6) Add salt and pepper only after the chickpeas have begun to soften.
7) Add water to keep chickpeas covered, if necessary.
8) Once the chickpeas are tender, reduce the liquid until it becomes a thick sauce, approximately 20 minutes over a medium heat.
9) Stir in the parsley and cook for five more minutes.
It's best made on the stove but you can also hurry it up by putting in a pressure cooker with less water and cooking with pressure for 10 minutes (15 minutes if the chickpeas haven't been soaked). I've also made it in the slow cooker on high for 3 hours.