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Baked Chick Peas

Baked Chick Peas
8 OZ chick peas
4 tomatoes
2 onions
1 green pepper
2 cloves garlic
1/2 TSP marjoram
pinch sage
1 TBSP 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

Love Shell.