Chickpea Tomato Stew with Vegetables by Mónica Navarro

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 Add to cart
• 1 c. Vegetable or Chicken Stock
• Spicy Paprika
• 1 c. White wine
• Olive oil

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.