What To Do:
1. Measure out ½ cup of the chickpeas
and set aside.
2. Make Stock: In a medium mixing
bowl or large liquid measure, whisk stock
concentrate into 3½ cups of very hot or
boiling water. Set aside.
3. In a medium sauce pan or stock pot
over medium heat, add 1 tablespoon
olive oil. Stir in shallots, garlic, chili
powder, cumin, ¼ teaspoon salt and 1/8
teaspoon pepper. Cook, stirring,
for 1 minute.