A recipe for your salatim course on Shabbos. Doubles easily.
3 Tbsp olive oil, divided
1 onion, finely diced
1 red pepper, finely diced
1 (16 oz) can chickpeas
1 Tbsp tomato paste
½ tsp black pepper
Saute diced onion and red pepper in 2 T olive oil for 20-30 minutes on low flame, until soft.
Add chickpeas, tomato paste, black pepper, and remaining tablespoon olive oil and cook on low flame for 20-30 minutes.
Chickpeas should be soft but hold their shape. Serve room temperature.