1 (1 pound) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 medium onion, cut into 1 inch strips
1 star anise, split, pimento slice, fine and/or dried red chile peppers, divided
1 teaspoon dried oregano
1 teaspoon dijon mustard
2 tablespoons olive oil
In a large mixing bowl combine garbanzo beans, sugar, Worcestershire sauce, onion, star anise, pepper strips, oregano, chili, reconstituted dry chile peppers and chili paste. Mix well and transfer to a blender or ziplock bag; venting olive oil when using plastic bags.
Return pot to low heat; remove foil. Add canned tomatoes, drained. Allow to finish cooking. Slowly pour over mixture. Continue cooking until zesty. Spoon mixture over the fish / poultry, sprinkle with remaining parsley and serve as dish with toothpicks.