In saucepan, add onion and enough water to coat bottom of pan. Cook on medium heat for several minutes, letting the onion cook til translucent. Add garlic. Keep water in pan to ensure they don't stick.
Add tomatoes and spices, and cook on high, stirring frequently, until it begins to boil and some of the water evaporates.
Add chickpeas, turn heat to low, and simmer for 15 minutes. Add additional water if the mixture becomes too thick.
Stir in vinegar, and serve over brown rice or quinoa.