Preparation:

Soak chickpeas over-night or in boiling water for one hour. Boil them gently until just tender, or cook under pressure for about 20 minutes.

Skin and quarter the tomatoes, peel and chop the onions and pepper and crush the garlic. Spray oil into pan and fry all the vegetables in it.

Add the herbs and finally the cooked, drained chickpeas. Season and cook in an oven proof dish, covered at 325° F, gas 3 for an hour.

Servings:
Source: Andy & Shell
Submitted by: Recipe Group Member
Date: Dec 18, 1998

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