Makes: 4 cups, eight servings

3 cups finely chopped onions

2 or 3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

2 cans (about 1 lb. each) chickpeas (garbonzo beans), rinsed and drained

1 cup chicken broth salt ground pepper

1 tablespoon minced parsley

In a 10 to 12 inch frying pan over medium-high heat, cook the onions and garlic in 2 tablespoons of oil stirring often, until onions are golden, about 7 minutes. Add chickpeas and broth. Cook 10 minutes more to blend flavors. Stir to release any brown bits from the pan. (If making ahead, cool, then chill in an airtight container for up to 4 days. Re-heat over medium heat until hot, about 10 minutes.) Pour into a serving bowl, add salt and pepper to taste, drizzle with the remaining olive oil, and sprinkle with parsley; serve hot.