1     151/2-oz. can chickpeas, drained

3    tablespoons olive oil

3    garlic cloves, chopped

V2    teaspoon dried red chile flakes

3    anchovy fillets, chopped

1     15 V2-0Z. can Italian plum tomatoes, drained and chopped

Vs   cup pitted Kalamata olives, sliced

2    teaspoons capers, drained and chopped

Salt and pepper to taste Chopped fresh parsley

In a large skillet, combine olive oil, chickpeas, garlic, red chile flakes and anchovies. Cook on medium low for 4 to 5 minutes, stirring well to coat. Add tomatoes and olives, and simmer on medium about 6 minutes. Add capers, salt, pepper and parsley. Serve warm.

Makes 3 to 4 servings.