I love beans, every and all types. Pintos, lentils, black beans, black eyed peas, and of course chickpeas (or garbanzos). This recipe is a great family favorite. It's vegan and rich in protein. I found the recipe in my favorite cookbook, The Mediterranean Diet Cookbook. The dish is a traditional Greek Lenten meal, and it's full of warmth and flavor. It's very filling, great served alongside a salad and some bread.
2 onions, halved and thinly sliced
2 green bell peppers, sliced lengthwise
1 jalapeno chili, seeded and finely chopped
3 tablespoons olive oil
3 garlic cloves, minced
1 28 ounce can crushed tomatoes
1.5 tablespoons dried parsley flakes
1 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
Gently saute the onions, peppers, and jalepeno in oil over medium heat until the vegetables are soft--about 15 minutes. Add the garlic and mix well, then stir in tomatoes, parsley, oregano, and bay leaves. Simmer, uncovered, for about 10 minutes, or until thickened.
Preheat the oven to 350 F (175 C). Drain the chickpeas (reserving the liquid) and add to the tomato sauce. Transfer mixture to a large casserole. Add 1/2 cup (355 ml) or more of the chickpea liquid, just enough to cover the peas with liquid. Add salt and pepper to taste.
Cover and bake for 1 to 1 1/2 hours, until beans are very tender. Add some of the chickpea liquid from time to time if sauce starts to reduce too much. The chickpeas and vegetables should always be just covered with liquid.