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| 1 | can | chickpeas (garbanzo beans) | drained, and rinsed |
| 2 | cans | italian plum (roma) tomatoes | |
| 1 | large | yellow onion | |
| 4 | Cloves | garlic | minced |
| 1 | teaspoon | olive oil | |
| 1 | cup | red wine | dry |
| 1 | tablespoon | tomato paste | |
| 1 | large | zucchini | scrubbed and chopped |
| 1/2 | pound | mushrooms | washed, and sliced |
| 1/2 | cup | parsley leaves | fresh, chopped |
| 1/4 | cup | basil | fresh. minced, or 4 ts dried basil |
| 1/4 | cup | oregano | fresh, minced, or 1 tb dried oregano |
| 1 | each | carrot | grated |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | |
| 1/4 | teaspoon | red chili peppers | hot, crushed |
In a large pot, sauté 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.
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Crab cakes usually are popular dishes in areas near the US coastal lines since crabs are readily available. People coming in this area favor eating crab cakes but as you move from one state and into the other, you'd be able to taste very distinct crab cak...
Where is "Pasta" in the recipe? I added cooked spaghetti (broken into small pieces) into the salad. The dressing was pretty nice, adding some red pepper flakes for a kick. This would make a great salad using cooked chicken, too.