Chickpeas Garbanzo Beans With Peppers And Tomato Sauce

• 4 cups chickpeas cooked, = 1 cup dried chickpeas
• 1 onion sliced
• 2 tablespoons oil
• 1 cup peppers diced, any and all colors; about 1-2 peppers
• 8 ounces peeled tomatoes w. liquid
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin

1. If the chickpeas are not already cooked (i.e., dried), you'd need to soak them in water for 4-24 hours. Before cooking, drain water and rinse. nn a pot, put 4 cups water for 1 cup uncooked chickpeas, bring to a boil, and then cook, covered and simmering, for about 1-2 hours until chickpeas are soft. Drain water again.
2. Cut onions and peppers, and tomatoes if using fresh.
3. Fry onions in 2 tbsp oil until slightly brown
4. Add peppers and continue stirring until peppers are soft.
5. Add tomatoes and tomato liquid to the pan, and the spices. Continue cooking until tomatoes are soft and break down easily when poked with a spatula.
6. Add cooked chickpeas, continue cooking for a couple of minutes. Add more salt and spices to taste.

chickpeas cooked, onion, oil, peppers, tomatoes, salt, black pepper, paprika, cumin

Taken from www.yummly.com/recipe/Chickpeas-_garbanzo-Beans_-With-Peppers-And-Tomato-Sauce-1599566 (may not work)