1 cn Garbanzo Beans -- drained

And rinsed 2 cn Plum Tomatoes -- (28 oz.

Each) 1 lg Yellow Onion -- chopped

4 Cloves Garlic -- minced

1 ts Olive Oil

1 c Dry Red Wine

1 tb Tomato Paste

1 lg Zucchini -- scrubbed &

Chopped 1/2 lb Mushrooms -- washed &

Sliced 1/2 c Fresh Parsley -- chopped

1/4 c Fresh Basil -- minced -or-

4 ts Dried Basil

1/4 c Fresh Oregano -- minced

Or- 1 tb Dried Oregano

1 Carrot -- grated

1 ts Salt

1 ts Fresh Ground Black Pepper

1/4 ts Dried Hot Red Chilies --

Crushed (or to taste In a large pot, saut the onion and garlic in the olive oil (put the onion in first, and add the garlic when the onion starts to look a little translucent) for about 10 minutes. Run the garbanzo beans and tomatoes through a blender or food processor until they are finely chopped, but not smooth. Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes to an hour, stirring occasionally. This sauce is great over all sorts of pasta. Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook 20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for the honey, add oregano and mushrooms, and use another can of tomatoes rather than fresh tomatoes, and retain the texture of chopped vegetables by blending only the tomatoes and garbanzos. Recipe By :