1 Tbsp olive (or avocado oil)

1/2 cup diced white onion (or shallot)

1/2 medium red bell pepper (chopped)

3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)

1 28-ounce can crushed tomatoes

2 Tbsp tomato paste

2 tsp maple syrup (or coconut sugar, or omit if avoiding sugar)

1/4 tsp Sea salt (to taste)

2 tsp smoked paprika

1 tsp ground cumin

2 tsp chili powder

1/4 tsp ground cinnamon

1 pinch cayenne pepper

1 pinch cardamom

1 pinch coriander

1 ½ 15-ounce cans chickpeas (rinsed and drained)

4 kalamata olives (pitted and halved // or green olives – optional)