Catalan Chickpeas - cooking recipe

Ingredients

2 (15 ounce) cans chickpeas, drained
4 hard-boiled eggs
3 1/2 ounces raisins
1 large onion, chopped finely
1 tablespoon flour
2 garlic cloves
1 tablespoon tomato paste
1 1/2 cups vegetable stock
1 2/3 ounces roasted almonds (whole or flaked)
1 tablespoon parsley, chopped

Preparation

Heat some olive oil in a pot. Fry onion over low heat for about 10 minutes.
Meantime leave the raisins to soak in cold water and cut the eggs in half.
In a mortar, coarsley grind together the almonds, garlic and parsley
Add the flour to the onion and cook 1 min stirring all the time.
Add stock, tomato paste and ground almond mixture to onions. Cook slowly 10min stirring frquently.
Add the chickpeas and the drained raisins and cook a further 10 mins stirring frequently. Add more stock if it looks too dry.
Put eggs on top and heat through.