Cuban Garbanzo Beans - cooking recipe

Ingredients

3 (540 ml) cans chickpeas
3 (398 ml) cans of hunt's no-salt-added tomato sauce
2 (796 ml) cans diced tomatoes
1 (375 g) package , lilydale daystarters
2 large onions, chopped into 1 inch chunks
2 large green peppers, chopped into 1 inch chunks
2 tablespoons of chopped garlic
6 tablespoons cumin
1 tablespoon oregano
1 -2 tablespoon sugar twin brown sugar (all depending how sweet you want it)
1 tablespoon chili powder, depending how spicy you want it (less (or more)
1 tablespoon cayenne pepper, depending how spicy you want it (less (or more)
3 tablespoons olive oil

Preparation

Brown Lilydale Ddaystaters (found beside the turkey bacon at the grocers) in a non stick frying pan. Cut strips into 1 inch chuncks. Heat Olive Oil in large pot on medium heat. Add Green Peppers, Onions and Garlic and cook for 5 minutes, then add cumin. Cook mixture until the Onions and Green Peppers start to soften approximately 5 minutes. Combine mixture and simmer on low-medium heat for 5-6 hours of until Chick Peas are quite soft. Serve warm on it's own or over white rice.