1. In a large pot, cook 1 cup of rice according to package instructions. Set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of turmeric, 1 teaspoon of curry, and a pinch of allspice. Cook for 1 minute, stirring constantly.
3. Add 1 can each of drained black beans and chick peas to the skillet. Stir to coat the beans with the spices.
4. Stir in 1 cup of tomato sauce, 1 teaspoon each of oregano, basil, and thyme, salt and pepper to taste, and chopped hot peppers (to desired spice level). Simmer for 10 minutes, stirring occasionally.
5. Serve the spiced beans over rice and top with chopped cilantro. Enjoy!
