Chickpeas in Tamarind Barbecue Sauce

For the Sauce:
710 ml3 cups tomato sauce of your choice
120 ml1/2 cup apple cider vinegar
15 ml1 tablespoon tamarind paste**
15 ml1 tablespoon molasses
Sweetener of your choice to taste
7 ml1/2 tablespoon fresh ground black pepper
7 ml1/2 tablespoon finely chopped onion
7 ml1/2 tablespoon ground mustard, regular or hot
15 ml1 tablespoon lemon juice
15 ml1 tablespoon Worcestershire sauce
Salt to taste
.
To complete the dish:
2 (15 oz) cans of chickpeas (others use pinto beans)
1 sliced Vidalia onion, microwaved (for digestibility only)
2 roasted red peppers, roasted in strips.
15 ml 1 tablespoon freshly chopped garlic
2 ribs of chopped celery