Heat the oil in a large, shallow Dutch oven or deep nonstick skillet over medium heat. Add the onions, garlic, red and green peppers, oregano, cinnamon, pepper and allspice and cook until the onions have softened, about 5 minutes. Add the tomatoes and tomato paste and bring to a boil. Add the chickpeas and parsley, reduce the heat, and simmer for 15 minutes.