Adjust the spices to taste

2 1/2 medium onions, thinly sliced
4 T. oil or mixed canola and olive oil
1 8-ounce can tomato sauce
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1/2 tsp. cayenne, more or less
1/2 tsp. ginger
4 cans chickpeas, drain
1-2 green peppers, cut in small pieces
salt
1/2 c. water
Directions:

Sauté onions in oil. When golden brown add tomato sauce, garlic spices, and sauté for a few minutes. Add chickpeas, green peppers; sauté over fairly high heat 15 minutes. Add salt, water, turn down heat, Cover, simmer 1 hour.

Serve over rice. May add water if gets too dry.

This recipe was contributed by Barbara D from the Radiant Recovery Community Forum.