Vegetable Pasta Sauce

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1 hours Prep: 15 minutes Cook: 1 hours

134 calories per serving view nutrition facts

Ingredients

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

Directions

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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Member Review

Thai Pasta and Seafood Salad

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.

Reviewed by misha