Lusty Vegetable-Bean Sauce from Monday-to-Friday Cookbook by Michele Urvater
This hearty sauce, full, of chunky bits of vegetables and rich chick-peas, turns any potful of pasta or grains into a complete meal. A nice substitute for the chick-peas are small pink or red kidne...
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Ingredients
- 4 fresh tomatoes or about 4 cups canned tomatoes
- ½ pound fresh mushrooms, shiitake or domestic
- 2 bell peppers, preferably red
- 1 medium-size onion
- ¼ cup fresh basil or parsley leaves (optional)
- Salt
- freshly ground black pepper
- 1 package (10 ounces) frozen corn kernels
- 2 tablespoons olive oil
- 2 cans (16 ounces each) chick-peas
- 1 to 2 tablespoons olive oil or butter (optional)
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