Ingredients:

• 1 1/2 cups chickpeas, cooked
• 1 cup fresh red currants
• 1 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed dill leaves
• 2 cloves garlic, minced
• 1/4 to 1/2 cup olive oil
• 1 Tbsp. soy sauce
• cayenne pepper to taste

Instructions:

Drain chickpeas and return to pot. Add the remaining ingredients and stir well. Serve immediately.