['2 tablespoons extra-virgin olive oil', '1 red onion, diced', '2 tablespoons minced garlic', '1 teaspoon ground cumin', '2 cans (15 ounce each) chickpeas, drained and rinsed', '1 can (14 ounce) diced tomatoes', '2 sprigs fresh thyme or 1/2 teaspoon dried', '2 teaspoons each honey and fresh lemon juice', '1 3/4 cups chicken or vegetable broth', 'Couscous, for serving', '1/2 cup chopped flat-leaf parsley']
1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
3. While the chickpeas cook, prepare the couscous according to package directions.
4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.
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