I made this as a side dish with pasta one night and it was so good, I made it again as a main dish a few weeks later. The first time, I just used chickpeas, but as a main dish, I combined them with lima beans and lentils and served with/over rice. Probably not authentic that way, but good. Also, I added lemon, not from the original recipe. It's from _The Complete Italian Vegetarian Cookbook_ by Jack Bishop. You'll need to start with cooked or canned beans, so make those first. 2 tablespoons olive oil 4 garlic cloves, minced 2 teaspoons minced fresh rosemary 1/2 teaspoon crushed red pepper. (Actually, I put the above, including the oil, in a mini-chopper all together.) Saute over medium heat for 1-2 minutes. Add 2 cups canned crushed tomatoes and salt, to taste, and simmer for another 5 minutes. Add 4-5 cups of whatever beans you're using. The sauce won't cover the beans. Add 2 tablesppons minced fresh parsley, and the juice and minced zest of 1/2 a lemon. Simmer about ten minutes, stirring every few minutes. Add water if it gets too dry to simmer the beans.