Sweet/Spicy Garbanzo Bean Relish

• 1 15 oz (420 grm). can garbanzo beans (chick peas)
• 1 cup (225 ml) frozen corn kernels
• 3 oz (84 grm). (about 10 to 12) grape tomatos cut in half (or one small tomato diced)
• 1/2 cup (125 ml) crushed pineapple, no sugar added variety
• 1/4 cup (60 ml) sugar-free maple syrup (I used Cary's. If you aren't trying to cut calories you can use regular maple syrup)
• 1 large green bell pepper (You can use red if that's what you have on hand and only change the taste slightly)
• One cup of diced onion
• 1/2 tsp (2 ml). cumin
• 1/2 tsp (2 ml). curry
• 1 tsp (5 ml). chipolte pepper spice (use more if you like it hotter. If you don't have chipolte, you can substitue other red pepper spice or chili powder, but the chipolte is really good)
• 1 cup (225 ml) water
• 2 Tbsp (30 ml). extra virgin olive oil
• 1 tsp (5 ml). fresh ground pepper
• 2 large garlic cloves, minced
• 1 tsp (5 ml). salt, optional (I used sea salt)

1. In a large non-stick skillet, heat olive oil.
2. Add onion, garlic, and green pepper and saute a few minutes over medium heat until tender but not browned.
3. Add all your other ingredients and cook until beans are soft enough to mash down a little, about twenty minutes.
4. Mash about three-fourths of the beans so they become pasty, almost like a hummus.
5. Lightly mash the tomato just to blend in a little.
6. Cook for an additional five minutes on medium low heat.
7. You don't want mixture to stick to pan, so you might need to add a little water to keep it moist.
8. You want the consistecy to be that of a thick relish.

garbanzo beans, corn, grape, pineapple, sugar, green bell pepper, onion, cumin, curry, pepper spice, water, extra virgin olive oil, fresh ground pepper, garlic, salt

Taken from online-cookbook.com/goto/cook/rpage/001958 (may not work)