preparation

• 1 Prepare the vegetables: peel the carrot and slice in rounds. Wash the asparagus, cut off the bottom tips, and cut into small pieces. Wash the mushrooms and cut into quarters.
• 2 Heat a good amount of olive oil on high in a large pan with the peeled and whole garlic clove.
• 3 Toast the garlic clove on all sides and spread it around in the oil.
• 4 Add the chickpeas and sauté 3-4 minutes until toasted.
• 5 Add the paprika and then the white wine and let the alcohol evaporate.
• 6 Add the Tomato & Mushroom Sauce and stock and blend well.
• 7 Add all the vegetables, mix well, lower heat and bring to a simmer.
• 8 Cover and cook on low for about 20 minutes.
• 9 Serve hot.