3/4 c. olive oil
2 med. zucchini
2 med. yellow onions
4 cloves garlic
2 lg. sweet red peppers
1 (35 oz.) can Italian plum tomatoes
1 1/2 fresh ripe plum tomatoes
2 tbsp. chili powder
1 tbsp. ground cumin
2 tbsp. lemon juice
1 tbsp. dried basil
1 tbsp. dried oregano
2 tbsp. freshly ground pepper
1 tsp. salt
1 tsp. fennel seeds
1/2 c. chopped parsley
1 can dark red kidney beans, drained
1 c. canned garbanzo (chick peas), drained
1/2 c. chopped fresh dill

Cut vegetables 1/2 inch thick. Heat 1/2 cup olive oil in a large skillet over medium heat. Add zucchini and saute until tender. Remove zucchini to a large casserole. Add remaining 1/4 cup oil to skillet over low heat. Add onions, garlic, and red pepper; saute until just wilted about 10 minutes. Add to casserole with the oil. Place the casserole over low heat. Add undrained canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel, and parsley. Cook uncovered, stirring often, for 30 minutes. Stir in kidney beans, garbanzos, dill and lemon juice. Cook for 15 minutes more. Stir well and adjust seasoning to taste. Serve immediately. Garnish sour cream, grated Monterey Jack cheese and sliced scallions.