In a pot add oil, onions, garlic, capsicums, chilli – stir until onions start to soften.
Add drained chickpeas, tomatoes, herbs, salt/pepper and cook until the tomatoes start to thicken.
Serve on a piece of chicken breast that has been grilled for about a minute lid down on sandwich press on a bed of greens.
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2 cans chickpeas
1 can crushed tomatoes
1 teaspoon Rice bran oil (or olive oil)
2 knobs garlic chopped
1 onion chopped
1 red capsicum chopped
1 green capsicum chopped
1 tablespoon oregano
1 bay leaf
1 teaspoon chilli (optional)