Ingredients

3/4 cup olive oil

2 large zucchini, chopped into 1/2 inch dice

4 cloves garlic

2 onions diced

2 large red peppers diced

1 and 1/2lbs vine ripe tomatoes diced

1 35oz can plum tomatoes, with juice

2T chili powder

1T dried basil

1T oregano

1T cumin

1t fennel seeds

1t salt

2t ground black pepper

1/2c italian parsley

1/2c dill

1c red kidney beans

1c chickpeas

2t lemon juice

Preparation

  1. Heat 1/2 c olive oil in skillet and saute zucchini until tender, transfer to dutch oven
  2. Heat remaining oil in skillet and add onions, garlic and red pepper. Cook until wilted, transfer to dutch oven
  3. Place dutch oven over low heat and add tomatoes, canned tomatoes, chili powder, cumin, fennel seeds, basil, oregano, parsley, salt and pepper for 30 minutes
  4. add beans, dill and lemon juice and cook another 15 minutes. Adjust seasoning to taste.