Chickpeas with Tomatoes

How to prepare chickpeas with tomatoes

1. Heat the oil and add the finely chopped onion and diced pepper. Sauté until the onion is very soft (about 10 minutes, over low heat).
2. Add the tomato paste and stir for 2 minutes until it caramelizes a bit.
3. Cut the tomatoes in half and grate them (with the cut side against the grater) until you're left with just the skin in your hand. Add the tomato pulp over the onion and pepper. Add the thyme, salt, grind some black pepper, you can also add a little chili if you want it spicy. Cook everything for about 1 hour. At the beginning the heat can be medium, but as the sauce reduces and thickens, lower the heat so the tomatoes don't burn. The oil will rise to the top on the sides. While the sauce is cooking, taste it and if it seems sour/acidic, add the sugar.
   * if you're making a larger quantity, use as wide a pot as possible so the cooking time is as short as possible; the cooking time depends on how wide the pot you use is; for these quantities I used a 25cm diameter pot;
4. When the sauce has reduced and the tomatoes look more like a paste, increase the heat to high and stirring frequently, continue to cook just until the tomatoes caramelize a bit (you can see the sauce gets slightly darker in color). Don't let it burn, and if it starts sticking to the pot you can stop. This way the tomato flavor will become very intense.
6. Add the cooked chickpeas (see here how to cook chickpeas) and their cooking water and cook for a few more minutes, just until the food heats through. Taste for salt.
7. Serve warm with fresh pita bread and red wine.

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