1 (15 ounce) can garbanzo beans, drained, rinsed and drained
1/2 cup chopped onion
1 (15 ounce) can garbanzo beans, drained, rinsed and drained
1 (4 ounce) can tomato paste
3 cloves garlic, minced
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1 cup chopped fresh chives
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh chives
In a large mixing bowl, mix the garbanzo beans, onion, onion, garbanzo beans, tomato paste, garlic, crushed red pepper, salt, oregano, basil, marjoram and basil. Mix well, cover and refrigerate 15 minutes.
In a small mixing bowl, mix chives, parsley, chives and parsley mixture. Mix well and refrigerate 1 hour.
Stir in the marjoram, oregano, basil and crushed red pepper, salt, oregano and basil. Mix well and refrigerate 1 hour.
Return marinated mixture to the pan and mix well with tomato sauce, garlic, red pepper, salt, pepper, basil, marjoram, marjoram, chives, parsley, chives and parsley mixture. Heat approximately 1/2 cup of tomato sauce/garbanzo bean mixture to a simmer. When the sauce has thickened, stir into the sauce.
Return sauce to the pan and cook over low heat, stirring occasionally, until the mixture thickens enough to coat the back of a metal spoon. Add additional tomato sauce/garbanzo bean mixture if desired. Pour the chili over the chili and allow it to cook until heated through.