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Garbanzo Bonanzo
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Ingredients (use vegan versions):
- 1 medium onion
- 1 large zucchini
- 1 medium/small eggplant
- 3-6 cloves garlic
- 1 28oz canned stewed tomatoes or equivalent fresh tomatoes
- 1-2 cans garbanzos
- 8oz busy pasta (wagon wheels, tennis rackets, anything with lots of character)
- tomato paste
- 1tsp-1/2Tbs crushed red pepper
- 1/2tsp thyme
- salt and/or pepper to taste
Directions:
Chop and saute the garlic to your taste (I often chop it and
toss it into the stew raw). Chop the onion, zucchini,
eggplant and tomato, if necessary. Add them along with the
garlic into the stew pot and stir in enough tomato paste to
hold the veggies together nicely. Add the red pepper to
taste, the thyme and salt and pepper as you like. Bring to
a boil and simmer until the stew is tender, 20-30min or so.
Start your water boiling after about ten minutes, cook the
pasta as the package directs and enjoy! I have also added a chopped sweet red pepper to this
recipe, and that was good. It also works in the microwave
for 15-20mins on HIGH, cooking the pasta as usual. NOTE: My kids are big eaters, so this recipe may serve more
than 3!
Serves: 3
Preparation time: 30-40mins
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