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.

Enjoy!

Serves 6-8

Ingredients:
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

Directions:
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…

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