Ganbanzo Stew

Ingredients:

2 teaspoons sunflower or other light oil
1 large onion, chopped
2 large cloves garlic, chopped
3 cups garbanzos (chick peas), cooked or canned
1 large carrot, sliced thinly
1 large green bell pepper, chopped
2 tablespoons parsley, chopped
1 teaspoon ground or rubbed sage
1 teaspoon salt or to taste
1 teaspoon hot pepper sauce
pinch of ground cayenne pepper, optional

Procedure:

Heat oil in a large, heavy saucepan over medium-high heat. Add onions and sauté until transparent and just beginning to brown. Add garlic and continue to sauté for a minute or two, being careful not to let the garlic burn. If using canned garbanzos, drain and rinse well; if using cooked beans, drain well. Add to the onions and garlic, then add all remaining ingredients. Stir well, reduce heat, cover and simmer for ten to fifteen minutes, stirring occasionally. Adjust seasonings. Serve hot.