Catalan Garbonzos

• 2 (16 ounce) cans chickpeas
• 2 tablespoons virgin olive oil
• 4 garlic cloves (minced or pressed)
• 2 green bell peppers, diced
• 4 large ripe tomatoes, peeled and chopped (or 3 cans diced tomatoes with basil and garlic)
• 1 pinch nutmeg (small pinch)
• 1 pinch ground cinnamon (small pinch, you can also use pumpkin pie spice in place of the nutmeg and cinnamon)
• 12 teaspoon dried thyme
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper

1. In a large pot, add the chickpeas and 6 cups fresh water to a boil.
2. Lower the heat, simmer 3 hours, drain, and set aside.
3. IN A SKILLET, heat the oil over high heat.
4. Add the garlic, bell pepper, tomatoes, nutmeg, cinnamon, thyme, salt, and black pepper.
5. Cook, stirring 3 minutes.
6. Lower the heat, cover, and simmer 10 minutes.
7. Preheat oven to 325 degrees F. Place the chickpeas in a baking dish and top with the tomato mixture.
8. Cover and bake 1 1/2 hours, stirring each half hour.
9. 201 Cal.
10. ; 8g Prot.
11. ; 7g Fat; 27g Carb; 0mg Chol.
12. ; 191mg Sod.
13. ; 7g Fiber.

chickpeas, virgin olive oil, garlic, green bell peppers, tomatoes, nutmeg, ground cinnamon, thyme, salt, ground black pepper

Taken from www.food.com/recipe/catalan-garbonzos-450875 (may not work)