Moroccan Chickpeas and Roasted Red Peppers

My favorite weekend breakfasts and lunches are savory, not too heavy and a little bit different from the usual. Spicy chickpeas and red peppers with spinach and a poached egg was just perfect for me this morning. I plan on having it again tomorrow and I suspect it will be even better as the flavors develop overnight. Should I ever make it for guests, I'll just make it the night before...great. This dish can be served over spinach, kale, sourdough toast, couscous, rice and probably a host of other grainy things. I think it is just perfect over a leafy green and under a poached or fried egg. Maybe some yogurt on the side? 

Ingredients 

1 yellow onion, chopped
1 drizzle of olive oil 
1 roasted red pepper, chopped
1 can chickpeas, drained
2 cups canned diced tomatoes 
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cinnamon
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 inch fresh ginger, grated
2 cloves garlic, minced
1 small can diced tomatoes
1 tablespoon golden raisins
1/2 cup fresh cilantro, chopped
1 splash vegetable stock, (water works if there's no stock on hand)
2 tablespoons fresh lemon juice
Salt and pepper

Method 

Place a drizzle of olive oil in a large skillet over medium high heat, add onion and cook until translucent. Add spices (cumin, turmeric, cinnamon, ground coriander, cayenne) and cook for another minute. Add garlic and ginger and cook for several stirs. Add diced tomatoes, raisins and a splash of vegetable stock. Bring to a simmer and stir in chickpeas and red peppers. Stir in cilantro and lemon juice and season with salt and pepper. Serve immediately or place in refrigerator to cool for several hours or over night to develop deeper flavors. Garnish with fresh cilantro and serve over baby spinach, kale, sour dough bread, couscous or rice. Poached or fried egg and yogurt optional.