1/2 C. Olive Oil
2 zucchini - 1/2" diced
2 onions - 1/2" diced
2 cloves garlic- chopped
2 red bell peppers - 1/4" diced
1 - 14.5 oz can plum tomatoes
1 l/2 lbs ripe tomatoes l" diced ( used canned tomatoes if ripe not available)
2 tbsp chili powder
1 tsp dried basil
1 tsp ground cumin
1 tsp oregano
1 tsp black pepper
1 tsp salt
1 tsp fennel seed
1/2 C chopped parsley
1 cup red kidney beans drained
1 cup chick peas drained
l/2 cup chopped dill
2 tbsp lemon juice

Heat oil. Saute zucchini, reserve, saute onions, garlic, bell peppers in remaining oil. Add canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel and parsley. Cook 30 min stirring often. Stir in kidney beans,chick peas, dill and lemon juice. Cook 15 min more. Add zucchini. Serve with a dallop of sour cream. May serve over rice.
Serves 8