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30 ml/2 tbsp olive oil
1 celery stick, chopped
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
100 g/4 oz shallots, cut into wedges
45 ml/3 tbsp dry white wine
400 g/14 oz/1 large can tomatoes, chopped
10 ml/2 tsp dried oregano
400 g/14 oz/1 large can of chick peas (garbanzos), drained
400 g/14 oz/1 large can of cannellini beans
Salt and freshly ground black pepper
15 ml/1 tbsp chopped parsley
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Method :
Heat the oil and fry (saute) the celery, carrot, onion and garlic until
soft but not brown. Add the shallots and fry until just golden. Add the
wine and cook for 2 minutes until it has evaporated. Stir in the tomatoes
and oregano and bring to a simmer, then stir in the chick peas and beans
and simmer gently for about 15 minutes until the sauce is thick. Season to
taste and serve sprinkled with the parsley. |
