Ingredients:
1 (19 ounce) cans chickpeas, drained and rinsed
2 (28 ounce) cans plum tomatoes
1 large onions, chopped
4 garlic cloves
1 teaspoon olive oil
1 cup dry red wine
1 tablespoon tomato paste
1/2 lb fresh mushrooms, sliced
1 large zucchini, chopped ( I like to slice in rounds, then in half again)
1/2 cup fresh parsley
1/4 cup fresh basil
1/4 cup fresh oregano
1 carrots, grated
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon dried hot red chilies
Directions:
In large pot saute the onion in olive oil until translucent then add garlic.
Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
When I don’t have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.