Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn Garbanzo Beans -- drained
And rinsed
2 cn Plum Tomatoes -- (28 oz.
Each)
1 lg Yellow Onion -- chopped
4 Cloves Garlic -- minced
1 t Olive Oil
1 c Dry Red Wine
1 tb Tomato Paste
1 lg Zucchini -- scrubbed &
Chopped
1/2 lb Mushrooms -- washed &
Sliced
1/2 c Fresh Parsley -- chopped
1/4 c Fresh Basil -- minced -or-
4 ts Dried Basil
1/4 c Fresh Oregano -- minced
Or-
1 tb Dried Oregano
1 Carrot -- grated
1 t Salt
1 t Fresh Ground Black Pepper
1/4 ts Dried Hot Red Chilies --
Crushed (or to taste
In a large pot, saute the onion and garlic in the
olive oil (put the onion in first, and add the garlic
when the onion starts to look a little translucent)
for about 10 minutes.
Run the garbanzo beans 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 to an hour, stirring
occasionally.
This sauce is great over all sorts of pasta.
Adapted by Ron Lunde, from:
Shea MacKenzie's The Garden of Earthly Delights
Cookbook
20 minutes preparation, 1 hour to simmer. Makes enough
for 4-6 people.
My changes were to increase the garlic, substitute a
grated carrot for the honey, add oregano and
mushrooms, and use another can of tomatoes rather than
fresh tomatoes, and retain the texture of chopped
vegetables by blending only the tomatoes and garbanzos.
