Turkish Herb-Braised Chickpea Stew with Pomegranate Molasses & Crispy Sage Oil

Ingredients

• 2.5 cups dried chickpeas (soaked overnight) or canned, drained and rinsed if canned
• 5 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 5 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1.5 tsp cumin seeds
• 1 tsp coriander seeds
• 1.5 tsp paprika
• 3 tbsp pomegranate molasses
• 1.5 cups vegetable broth
• 1 can 14oz diced tomatoes (fresh or canned)
• 1 cup roasted red bell peppers, jarred, diced
• 0.25 cup fresh mint leaves, chopped
• 0.25 cup fresh parsley, chopped