|1||green pepper, chopped|
|1||red pepper, chopped|
|2 cans||tomatoes, coarsely chopped|
|fresh parsley, finely chopped, for; garnish|
|6 cups||chickpeas, canned, drained|
|¼ cup||olive oil|
1. Heat oil in a heavy pot. Add onions and peppers and saute slowly over moderate heat, stirring occasionally, until soft, about 15 minutes.
2. Add tomatoes and salt and pepper, and cook until sauce is slightly thickened, about 20 minutes.
3. Add chickpeas and cook slowly for 15 minutes, until most of the liquid is absorbed. Adjust the seasoning with salt and pepper, and finish the dish with parsley. Let cool.
4. Serve chickpeas at room temperature.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000