Tomato and Garlic-Flavored Chick-Peas

Some time back, I developed recipes for a low-cholesterol cookbook. The foods that actively help to reduce cholesterol are mostly legumes, grain brans, and fish high in omega-3 fatty acids. At that time I came up with this uncommon combination of chickpeas and sardines; it proved to be as felicitous in flavor as it is purportedly beneficial to one’s health. It is also remarkably easy to prepare—a delightful bonus to the repertoire of any Monday-to-Friday cook.