North African Pepper And Tomato Stew

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15- to 19-oz. can chickpeas, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked chickpeas

4 large eggs

Pinch of hot paprika

3 ripe medium tomatoes, halved, seeded and coarsely chopped (4 cups)

2 tsp. olive oil

1 cup slivered onion ( 1/2 large)

1 large green or red bell pepper, cut into 2-inch-long slivers

4 medium cloves garlic, minced

2 fresh Anaheim chilies, seeded and cut into 2-inch-long slivers ( 3/4 cup)

1/2 tsp. ground cumin

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