4 tablespoons olive oil
4 medium onions, chopped
1 cup chickpeas, soaked for 24 hours
1 pound green beans, washed, trimmed, and halved
salt and pepper to taste
1/2 teaspoon allspice
4 large tomatoes, chopped into small pieces

Heat oil in a saucepan and sauté onions over medium heat until they begin to brown. Add chickpeas and green beans and stir-fry for 10 minutes. Add remaining ingredients and cover with water; then cover saucepan and cook over medium heat for about an hour or until chickpeas are tender. Serve hot or cold.