Ingredients

• 2 (16 ounce) cans chickpeas
• 2 tablespoons virgin olive oil
• 4 garlic cloves (minced or pressed)
• 2 green bell peppers, diced
• 4 large ripe tomatoes, peeled and chopped (or 3 cans diced tomatoes with basil and garlic)
• 1 pinch nutmeg (small pinch)
• 1 pinch ground cinnamon (small pinch, you can also use pumpkin pie spice in place of the nutmeg and cinnamon)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Instructions

1. In a large pot, add the chickpeas and 6 cups fresh water to a boil. Lower the heat, simmer 3 hours, drain, and set aside.

2. IN A SKILLET, heat the oil over high heat. Add the garlic, bell pepper, tomatoes, nutmeg, cinnamon, thyme, salt, and black pepper. Cook, stirring 3 minutes. Lower the heat, cover, and simmer 10 minutes. Preheat oven to 325 degrees F. Place the chickpeas in a baking dish and top with the tomato mixture. Cover and bake 1 1/2 hours, stirring each half hour.

3. 201 Cal.; 8g Prot.; 7g Fat; 27g Carb; 0mg Chol.; 191mg Sod.; 7g Fiber.