Ingredients:
2 cans chickpeas
1 (28 ounce) cans tomatoes
1 large green peppers
1 onions
1 zucchini
2 cloves garlic
2 tablespoons olive oil
basil, tarragon,parsley
salt, pepper
cooked couscous
Directions:
Saute all vegetables (after cutting into very thin pieces) in oil for about 5 minutes.
Add spices and saute another minute.
Add tomatoes and juice and then garbanzo beans.
Place in covered cassarole dish and bake at 350 for 45 minutes.
Serve over couscous.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.