DSCF3452My family and I have been on a long awaited vacation. Because of this, my priorities have been focused on things other than cooking, writing and photography.

Therefore, I bring to you a dish I made sometime over the winter months. My only notes were the following:
not the greatest as leftovers
serve with or without a grain

It is a simple and tasty dish with most of the work going into the preparation phase.

You’ll notice that I used wine in this dish.
I occasionally use wine as an ingredient in my recipes.
Okay, I occasionally drink wine while I prepare the ingredients for these recipes.
Just kidding!
I always drink wine while I prepare the ingredients for these recipes.
No really, just kidding!
For all you veganites out there, you may want to google vegan wine because not all wine is vegan.


Serves 6-8

2 onions
2 – 4 leeks, (I used two that were large)
4 cloves garlic, minced
2 red peppers, julienned
2 green peppers, julienned
2 yellow peppers, julienned
3 small – medium zucchini, sliced
16 oz mushrooms
28 oz can chopped or crushed tomatoes
4 tbsp tomato paste
2 tbsp white wine
2 tbsp balsamic vinegar
2 1/2 cups cooked chickpeas
3 tbsp fresh herbs (because I had trouble finding fresh herbs, I used 1 tsp dried marjoram, 1 tsp dried basil, 1 tbsp fresh thyme)
sea salt and cracked pepper to taste

Combine, in a large saucepan, the onions, leeks, garlic, peppers, zucchini, and mushrooms. Add tomatoes, tomato paste, wine, vinegar and chickpeas. Mix together. Cover, bring to a boil and simmer on low heat for 20-30 minutes or until vegetables are tender. Stir in herbs, salt and pepper. Optional: Serve over grain of your choice.

Have you any special plans for the summer? Please leave a comment…