1 c. chick peas, soaked overnight in 2 c. water
3 tbsp. olive oil
2 onions, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 c. raw rice
1 c. boiling water
1 3/4 c. peeled, seeded and chopped tomatoes
1/4 tsp. oregano
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1/4 c. raisins
1/4 c. sliced almonds

Simmer the chick peas uncovered, in water to cover (use leftover soaking liquid plus fresh water) for 30 minutes. Drain. Meanwhile, heat the olive oil in a large skillet. Saute the onions, garlic, green pepper, and rice until browned. Add the boiling water, tomatoes, chick peas, and spices to the skillet. Cover and simmer 40 minutes. Stir in the raisins and almonds and cook 5 minutes longer. Serve hot or cold.