5 Roma tomatoes, cut into 1 inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 tablespoons olive oil
1/2 onion, thinly sliced
4 garlic cloves, thickly sliced
1/4 teaspoon allspice
1 (15 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons chopped fresh mint
1/2 cup plain yogurt
Combine the tomatoes, salt, pepper and sugar in a medium bowl. Let it sit for 5-10 minutes, until the tomatoes have released some of their juices.
Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the onion, garlic and allspice. Cook for 1-2 minutes. Stir in the tomatoes and their juices and cook for 2 minutes. Add the chickpeas and mint and cook for 1-2 minutes to heat them through. Serve with the yogurt drizzled over the top.