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8 oz Chick peas
1 Green pepper
2 Cloves garlic
1/2 ts Marjoram
1 pn Sage
1 tb Chopped parsley
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.
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