INGREDIENTS
1 tbsp
Basil, dried
1/4 cup
Dill, fresh
1 15.5 ounce can
Garbanzo beans
4 cloves
Garlic
1/2 cup
Italian flat-leaf parsley, fresh
1 15 ounce can
Kidney beans, dark red
2
Onions
1 tbsp
Oregano, dried
1 lb
Plum tomatoes, fresh ripe
4
Scallions
1 28 ounce can
Tomatoes, ground
1 14.5 ounce can
Tomatoes
2
Zucchini
2 tbsp
Lemon juice, fresh
2 tsp
Black pepper, freshly ground
1 1/2 tbsp
Chili powder
1 tsp
Fennel seeds
2
Red peppers, large
1 tsp
Salt
1/2 cup
Olive oil, extra virgin
1 tbsp
Cumin, ground
2 cups
Monterey jack cheese, grated
1 cup
Sour cream