40 ml vegetable oil 3 tbsp
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tomato, chopped
2 jalapeno peppers, seeded & chopped
10 ml chili powder 2 tsp
1 ml dried oregano 1/4 tsp
1 can (16 oz / 455 g) garbanzo beans (chickpeas)
salt to taste
In a large skillet, heat oil over medium heat. Add onions and garlic; saute for 3 minutes. Add tomatoes, peppers, chili powder and oregano. Reduce heat to low; cook for 10 minutes or until most of the liquid has evaporated, stirring frequently. Add garbanzo beans and salt. Cover and simmer 20 minutes longer.
Serves 6