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Ingredients
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can chick-peas - 200g
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can tomatoes - 200g, chopped
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onion - 1, sliced
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yellow, red and green peppers - 1
each, seeded and sliced
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mushrooms - 175g, sliced
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garlic - 1 clove, crushed
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leek - 1, sliced
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courgettes - 175g, sliced
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ruby port - 1 tbsp
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fresh mixed herbs - 3 tbsp, chopped
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pittted black olives - 80g
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tomato ketchup - 1 tbsp
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tomato puree - 1 tbsp
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ground black pepper and salt
Method
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Cook the garlic, leek, mushrooms,
onion, courgettes and peppers in a pan.
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Add the port, tomatoes, tomato
puree, and tomato ketchup, mix well.
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Rinse and drain the chick-peas and
add into the pan.
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Cover and bring to boil. Simmer
for 25 minutes, stirring occasionally until the vegetables are
cooked and tender.
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Remove the lid and increase the
heat slightly for the last 8 minutes of the cooking time to
thicken the sauce.
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Stir in 2 tbsp herbs and the
olives, season with pepper and salt. Serve hot, garnished with
the extra chopped mixed herbs. Serves 3.
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