Thursday, October 27, 2011
This Mediterranean dish offers strong aromas and a savory flavor. Serve it as a side or with pita as a main course.
1 onion, sliced 14-ounce can of diced tomatoes
2 leek, slices 1 and 1/2 cups chickpeas, cooked
2 garlic cloves, minced 3 tablespoons of tomato paste
1 red bell pepper, seeded and sliced 1/4 cup ruby port wine
1 yellow bell pepper, seeded and sliced olive oil
1 green bell pepper, seeded and sliced 3-4 tablespoons of chopped fresh
1 large zucchini, sliced mixed herbs
4 red potatoes, sliced and halved
Heat a couple tablespoons of olive oil in a large saucepan. Add potatoes and cook on medium low for 3-5 minutes. Add onion, leeks, garlic, peppers, and zucchini. Add tomatoes, port, tomato paste and mix well. Rinse, drain, and add chickpeas to the pan.
Bring to a boil, cover and simmer gently for 30 minutes, stirring occasionally, until veggies are tender but not overcooked. To thicken, remove the lid in the last 10 minutes of the cooking time and increase the heat.
Add fresh herbs and season with salt and pepper to taste. Serve immediately, garnished with chopped mixed herbs.