1 tablespoon olive oil 1 cup chopped onions 2 large garlic cloves, pressed through a garlic press 2 (14.5-ounce) cans of chicken or vegetable broth 3 tablespoons white wine 1.5 cups lentils 1/4 teaspoon allspice 1 cup canned whole tomatoes in puree (tomatoes chopped) 1/2 cup water 1 (16-ounce) can black beans, drained and rinsed 1 (16-ounce) can of chickpeas, drained and rinsed 2 tablespoons fresh cilantro, chopped Fresh cilantro sprigs, for garnish Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onions, cover and cook 2 minutes, until lightly browned. Add garlic; cover and cook for 1 minute.