Catalan Chickpeas With Tomatoes And Almonds

Ingredients

• 2 cans chickpeas, drained
• 1/4 cup extra-virgin olive oil
• 1 large onion, peeled and grated or finely minced
• 1 can plum tomatoes in juice, preferably Italian, drained and chopped
• pinch sugar
• pinch saffron threads
• 3 x cloves garlic, peeled and coarsely chopped
• 1/3 cup lightly toasted almonds
• small handful flat-leaf parsley, chopped
• 1 1/2 cup chicken or vegetable stock
• Salt
• juice of 1/2 lemon, or to taste

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