Baked Chick Peas

(Kek sent this one to me!)

8 oz. dry chick peas
4 tomatoes
2 onions
1 green pepper
2 cloves garlic
1/2 TSP marjoram
pinch of sage
1 TBSP chopped parsley
pepper
Light spray oil

Soak chick peas overnight 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 the cooked, drained chick peas. Season and cook in an oven proof dish, covered, at 325F for an hour.