Chick-peas with vegetables and feta cheese (low-cholesterol)

 

     A vegetarian main dish with lots of taste and texture that is particularly good serve over white or brown rice.

Makes 4 main-dish servings

• 1 cup dried chick-peas, picked over and rinsed
• ¾ cup finely crumbled feta cheese
• 2 teaspoons Dijon mustard
• 4 medium-size tomatoes 
• Salt and pepper
• 2 tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 large sweet red pepper, cored, seeded and coarsely chopped
• 1¼ teaspoons leaf marjoram, crumbled
• 2 cloves garlic, finely chopped
• 1 large yellow squash, cut into chunks
• 1 large zucchini, cut into chunks

1. Combine chick-peas and enough water to cover in large saucepan ; refrigerate and soak 24 hours.
2. Drain beans, return to saucepan, add enough water to cover beans by 1 inch.
3. Bring to boiling over high heat ; lower heat, cover and simmer for 1 to 1½ hours or until beans are tender, add more liquid if necessary.
4. Drain beans ; transfer to lightly greased shallow 2-quart baking dish.
5. Stir in feta and mustard ; chop 2 of the tomatoes and stir into beans with salt and pepper.
6. Preheat oven to 375F.
7. Heat 1 tablespoon oil in large skillet over medium heat ; add onion, sweet pepper and marjoram.
8. Sauté 5 minutes or until onion is softened ; add garlic and sauté 2 minutes, stir into beans mixture.
9. Heat remaining tablespoon oil in same skillet ; add yellow squash and zucchini, sauté 5 minutes.
10. Meanwhile, seed and chop remaining 2 tomatoes and stir into squash mixture.
11. Spoon over bean mixture and cover dish with aluminium foil.
12. Bake in preheated oven for 45 minutes.

Note : You can substitute 3 cups drained and rinsed, canned chick-peas (2 cans/16 ounces each) for the dried chick-peas. Reduce the salt and begin with step 4.

BON APPÉTIT