1 (15 ounce) can whole peeled tomatoes
1 (15 ounce) can chili peppers with green chile peppers
1 (15 ounce) can garbanzo beans
1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh chile peppers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
In a medium saucepan, combine tomatoes, chili peppers, garbanzo beans, water, onion, green bell pepper, chiles, parsley, cilantro, rosemary and thyme. Stir mixture over medium heat. Dissolve 1 tablespoon olive oil in the mixture; slowly stir in the tomatoes, chili peppers, garlic powder, cumin, oregano, salt and chili powder. Heat mixture to boiling. Reduce heat to low; cook, stirring constantly, until tomatoes are tender.