Jamaican Chickpea Stew

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• 1 tbsp olive oil
  Ingredient note

  Source: 1 tbsp olive oil
• 1 each medium yellow onion (diced)
  Ingredient note

  Source: 1 medium yellow onion (diced)
• 4 cloves garlic (peeled and minced)
  Ingredient note

  Source: 4 cloves garlic (peeled and minced)
• 1 1/2 tsp curry powder
  Ingredient note

  Source: 1 1/2 tsp curry powder
• 1 tsp dried thyme
  Ingredient note

  Source: 1 tsp dried thyme
• 1/2 tsp ground allspice
  Ingredient note

  Source: 1/2 tsp ground allspice
• 1/2 tsp crushed red pepper flakes
  Ingredient note

  Source: 1/2 tsp crushed red pepper flakes
• As Needed salt
  Ingredient note

  Source seasoning: salt (to taste)
• 1/4 cup dry red wine
  Ingredient note

  Source: 1/4 cup dry red wine
• 1 each 15 oz can black beans, drained and rinsed
  Ingredient note

  Source: 1 15 oz can black beans, drained and rinsed
• 1 each 15 oz can chickpeas, drained and rinsed
  Ingredient note

  Source: 1 15 oz can chickpeas, drained and rinsed
• 1 each 14.5 oz can diced tomatoes, undrained
  Ingredient note

  Source: 1 14.5 oz can diced tomatoes, undrained
• 3 cups cooked brown rice
  Ingredient note

  Source: 3 cups cooked brown rice

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the curry powder, thyme, allspice, red pepper flakes, and salt; cook until fragrant, about 30 seconds.
2. Stir in the red wine, black beans, chickpeas, and tomatoes. Bring to a full boil, then reduce the heat to medium low and simmer, uncovered, for 15 minutes. Taste and add additional salt if desired. Serve over brown rice.