1 (10 ounce) can tomato paste
1 onion, chopped
1/2 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter
4 cloves garlic, chopped
4 large tomatoes, dry roasted
3 red bell peppers, sliced
2 tablespoons vegetable oil
1/2 cup white wine
2 cups water
1/2 cup heavy cream
1 cup frozen chickpeas (optional)
Heat tomato paste in a large skillet over medium heat. Saute onion and chili powder for 5 minutes. Heat oil in skillet until hot. Stir in salt and pepper, and saute until onions are golden.
Add cream and chicken and saute for 4 minutes. Add white wine, water, and cream, and mix together.
Add chopped tomatoes, and stir together. Reduce heat to medium-low, and stir in chickpeas and juice mixture. Simmer 5 minutes, or until tomatoes are tender. Garnish with additional white wine if desired.