Vegetables Provencal [Recipe]

[Guest guest]

I found this recipe in a new book I bought at the weekend at the

reduced counter in Borders. I was entranced by the freshness of the

colours in the photo and the flavour really lived up to the promise

of the picture.

Christie

 

Vegetables Provençal

 

Serves 4

 

1 onion, sliced

2 leeks, sliced

2 garlic cloves, crushed

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

1 yellow pepper, seeded and sliced

350g/12 oz courgettes, sliced

225G/8 oz mushrooms, sliced

400g/14 oz can chopped tomatoes

2 Tbsp ruby port

2 Tbsp tomato paste

1 Tbsp tomato ketchup

400g/14 oz can chickpeas

115g/4 oz/1 cup pitted black olives

3 Tbsp chopped mixed herbs

Salt and freshly ground pepper to taste

 

Put onions, leeks, garlic, peppers, courgettes and mushrooms into a

large pan. Add tomatoes, port (if using), tomato paste, tomato

ketchup and mix well. Rinse and drain chickpeas and add to the pan.

Cover, bring to the boil and simmer gently for about 20-30 minutes,

stirring occasionally. Stir in olives and herbs and season if

required.

 

The Cooks Encyclopedia of Vegetarian Cooking by Linda Fraser

 

Substitutions:

I misread the recipe – I missed out the port and substituted water

instead. In doing so I completely overlooked the tin of tomatoes.

This made it a very fresh dish, the tomatoes would have added more

sauce to it. I used a mixture of fresh cilantro and chives. It was

really yummy – I made half the recipe and ate it all with some

basmati rice (I had missed out on lunch yesterday and so I was

ravenous). The recipe suggests it for 6 as a side dish but I would

think that it would be a good amount for 4 as a main course with

rice or grain or pasta (or even polenta!)

[Guest guest]

I have that book, but haven't made anything from it. Gonna have to try

this!