I made this yesterday www.tastebook.com/recipes/614200-Chickpea-
I thought it needed some more spice, but all in all a decent meal. Oh, I used fresh tomatoes and tomato paste plus water for the juice. It wasn't nearly as 'soupy' as I expected and think I'll use vegetable broth next time to help 'liquid it up'.
I also make something that I call Chickpeas, Potatoes and tomatoes.
Peal and chunk (bite size) a few potatoes. In a large pan, heat a few tbs of EVOO. Heat some minced garlic until fragrant. Add potatoes and cook until mostly soft. Take a few chili peppers (the little green ones. If you like a lot of heat, dice them and add to pot. If you're like me and only want a little spice, slit them once or twice each and add to pot. This way you can find them easily and remove from the pan before serving. Add about 2 cans of diced tomatoes (do not drain), a pinch or two of salt and a can or two of drained and rinsed chick peas. Add 2 or more TBS of Garam Masala (an indian spice powder that can be found at larger supermarkets or indian markets). Mix well, cover and cook until potatoes are done cooking, everything is hot, and spices are melded. (I'd say a good 20 minutes on medium heat).
I've also made that in the crockpot and left it all day. I did need to add more seasoning since the crock pot kind of cooks the seasoning out of it when cooking all day.
As you can see, I'm not a big fan of recipes but more a 'go with the flow' approach. I hope you find at least something worth looking at here.
It is our choices Harry, that show what we truly are, far more than our abilities