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

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.