3 T olive oil<p>
8 fresh sage leaves<p>
2 cloves garlic, crushed<p>
1/4 t salt<p>
1/4 t black pepper<p>
1/4 t chopped fresh thyme<p>
1/8 t turmeric<p>
pinch cinnamon<p>
2 cups chickpeas (1 can =~ 1.5 c); Pastene is good<p>
1 T lemon juice<p>

In skillet, heat oil and warm sage leaves and garlic over medium heat, 3 minutes or until fragrant.  Stir in spices .  Add peas and toss well.  Remove from heat and sprinkle with juice.  Serve warm or room temperature.