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Baked Chick Peas

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  • 8 oz Chick peas
  • 4 Tomatoes
  • 2 Onions
  • 1 Green pepper
  • 2 Cloves garlic
  • 1/2 ts Marjoram
  • 1 pn Sage
  • 1 tb Chopped parsley
  • Salt pepper
  • Light spray oil


Soak chick peas 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 chick peas. Season and cook in an oven proof dish, covered at 325F, gas 3 for an hour.
Adapted from "Healthy eating for a new age" by Joyce D'Silva
Posted to fatfree digest by "andy&shell" <> on Dec 18, 1998, converted by MM_Buster v2.0l.