Chick Pea and Bell Pepper Casserole
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes, plus overnight soaking 3 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/3 cups chick peas, soaked overnight 2 tbsps vegetable oil 1 onion, sliced
1 clove garlic, minced 1 green bell pepper, cored and sliced 1 red bell pepper, cored and sliced
1/2 tsp ground cumin 2 tsps chopped fresh parsley 1 tsp chopped fresh mint
4 medium tomatoes, seeded and cut into strips salt and freshly ground black pepper



1 Drain the chick peas, rinse, and place in a pan with enough water to cover them by 1 inch. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for about 2 hours, or until the chick peas are soft. Drain and reserve the liquid.
2 Heat the oil in a saucepan and fry the onion, garlic, and bell peppers for 5 minutes. Stir in the cumin and fry for 1 minute.
3 Make the reserved liquid up to 1-1/4 cups and add to the pan with the cooked beans.
4 Add all the remaining ingredients and bring slowly to a boil. Cover and simmer for 30 minutes. Adjust the seasoning, if necessary, and serve.

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