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Garden Vegetable Sauce with Chickpeas Recipe

   
 

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     Garden Vegetable Sauce with Chickpeas

Category   Sauces
Sub Category   None
Servings   6

Ingredients
2 tbs. extra virgin olive oil, plus extra as needed
3 onions, minced
2 carrots, peeled, halved lengthwise, and sliced 1/4 inch thick
8 garlic cloves, minced
1/8 tsp. red pepper flakes
1/4 sup all purpose flour
2 cups vegetable broth
2 cups water
1-1/4 sups dried chickpeas (8oz), picked over and rinsed
 
2 bay leaves
1 zucchini (8oz), quarted lengthwise and sliced 1/4 inch thick
2 tomatoes (12 oz), cored and sut into 1/2 inch pieces
6 oz. baby spinach (6 cups)
1/2 cup grated parmesan cheese (1oz. extra for serving)
salt and pepper

Instructions
heat oil in 12-in ckillet over medium high heat until shimmering. add onions, carrots, garlic, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes. stir in flour and cook for 1 minute. slowly whisk in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. stir water, chickpeas, remaining cup broth and bay leaves into slow cooker. cover and cook until chickpeas are tender, 9-11 hours on low or 5-7 hours on high. stir in zucchini, cover and cook on high until tender, 20-30 minutes. discrad bay leaves. stir in tomatoes and spinach and let sit until heated through, about 5 minutes. stir in parmesan. before serving, season with salt, pepper, additional extra-virgin olive oil and additional parmesan to taste.


Originally Submitted
12/22/2012





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