1 tablespoon olive oil
1 large onion, chopped
1 large sweet red pepper, chopped
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water

Optional: 1/4 teaspoon ground ginger, 1/4 teaspoon ground cumin, 1 teaspoon ground cinnamon, Chopped cilantro


  1. In a pot, heat oil over medium-high heat. Add onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
  2. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer, about 8 minutes. If desired, top with cilantro and serve with couscous.