1 can of chickpeas or two cups of fresh cooked chickpeas
1 can of diced tomatoes or two cups of diced fresh tomatoes
2 tbsp dried oregano
4 tbsp. chopped onion
1 garlic clove, minced
4 leaves fresh basil
salt and pepper to taste
Extra Virgin Olive oil
1. Heat two tablespoons of olive oil and brown the onion.
2. Add remaining ingredients and cook at medium heat for 20 minutes.
3. Serve on a toasted whole wheat ciabatta or with a green salad with olives and an italian vinaigrette.