Ingredients:
- 14 oz. cooked chickpeas
- 1 clove of garlic
- 1 oz. string beans
- 1 large carrot
- Fresh asparagus
- Fresh spinach
- Mushrooms
- 1 jar Organic Tomato & Porcini Mushroom Sauce
- 1 c. Vegetable or Chicken Stock
- Spicy Paprika
- 1 c. White wine
- Olive oil
Preparation:
- 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.
- Heat a good amount of olive oil on high in a large pan with the peeled and whole garlic clove.
- Toast the garlic clove on all sides and spread it around in the oil.
- Add the chickpeas and sauté 3-4 minutes until toasted.
- Add the paprika and then the white wine and let the alcohol evaporate.
- Add the Tomato & Mushroom Sauce and stock and blend well.
- Add all the vegetables, mix well, lower heat and bring to a simmer.
- Cover and cook on low for about 20 minutes.
- Serve hot.
