1 1/2 c  Chickpeas; dried
10 c  Water
2 lg Onions; chopped coarse
3 lg Garlic cloves; minced
1/4 c  Olive oil
2    Green bell peppers; chopped
-coarse
1 1/2 lb Kale; stems removed, leave
2 cn Plum tomatoes; chopped,
-undrained
6 oz Tomato paste
2 1/2 tb Chile powder
1 ts Dried thyme
1 ts Dried oregano
1 ts Dried hot red pepper flakes
1 ts Ground cumin
1 ts Sugar
1    Bay leaf
Steamed couscous or rice as
-an accompanime

Chickpeas should be soaked overnight in enough water to cover them by 4
inches, drained, and rinsed. In a large saucepan simmer the chickpeas in
the water, covered partially, for 1 1/2 hours, or until they are tender. In
a heavy kettle cook the onions and the garlic in the oil over moderate
heat, stirring occasionally, until the vegetables are golden, add the bell
peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas
with the cooking liquid, the kale, the tomatoes with the juice, the tomato
paste, the chili powder, the thyme, the oregano, the red pepper flakes, the
cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer
the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season
the stew with salt, and serve the stew on the couscous or rice. Makes
about 14 cups, serving 8 to 10.