1 Large vidalia onion chopped
1 Large Red Bell Pepper & 1 Large Green Pepper Sliced and cut into two inch strips
1 small can tomato sauce (I like the basil, garlic, oregano kind)
3 Cans of garbanzo beans (15.5 ounces each)
Black pepper and Garlic Salt to taste
Prepare all ingredients and drain the garbanzo beans. Over medium heat, saute the onion and peppers until the onion is blanched. Add the chopped cilantro, garbanzos, tomato sauce, and black pepper and garlic salt to taste. You may choose to add a bit of white pepper, cayenne, or your favorite heat if you like a kick. Turn heat down when the pot begins to simmer. Lower the temperature for a gentle simmer and cook uncovered stirring frequently. Allow most of the moisture to evaporate from the pot. I prefer the beans almost dry, but it's up to you to experiment with the consistency. Serve with a side of tricolor quinoa and veggies of your choice. Enjoy!