3 cans (16oz each) chickpeas (garbanzo beans), undrained
 1 medium onion, minced
 1 cup water
 2 beef boullion cubes
 1 can (6oz) tomato paste
 1 tsp. oregano
 1/4 tsp. pepper
 salt to taste
 
 Combine all ingredients in a saucepan.  Heat to boiling.  Cover.  
 Simmer 1 hour.  Adjust salt.  Serve with a crusty bread and salad.  
 Freezes well.                  
 
 Makes: 4 servings.