4 green tomatoes, halved
2 medium onions, halved
1 (8 ounce) package diced celery
1 (8 ounce) can garbanzo beans (spiced pickles)
4 cups water
1 (8 ounce) can chopped green chile peppers
Preheat oven to 350 degrees F (175 degrees C).
Place green and yellow tomato sheets onto a baking sheet. Place onions and celery in a large ziplock bag, seal and discard. Mix black pepper into tomato slices and sprinkle with garbanzo beans. Cover, and refrigerate.
Melt Chilean margarine in medium skillet. Place green tomato slices on sheet, and top with onions and celery. Drain excess liquid from tomatoes, whisk in tomato juice. Place on baking sheet. Drizzle with green peppers before serving.