peppers, onion and garlic in the olive oil for a few minutes. 3. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until te omtos are pulped. 4. Combine this with the cooked chick peas and serve, either with rice orpoates [K ~-GEcho 1.00 * Origin: Cassiopeia, herry Hinton, Cambridgeshire, 0223 563333 (2: 2.5544554455446)