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Author Notes: All the vegetables I could find on the counter and in the crisper quickly simmered in a spicy red wine-tomato sauce flavored with cinnamon and cocoa. - Alyce Morgan
- 3 tablespoons Olive Oil
- Crushed Red Pepper
- 2 Onions, Chopped
- 2 Each: Carrots and Celery stalks, sliced
- Kosher salt and fresh-ground pepper
- 3 Garlic cloves, minced
- 1 Each: Red and yellow bell peppers, diced
- 1 cup Eggplant, peeled and diced
- 8 ounces Mushrooms, sliced
- 2 Red Potatoes, small, diced
- 3 tablespoons Chili Powder (I used Penzey's medium.)
- 1 tablespoon Each: Dried Oregano and Dried Basil
- 1 cup Each: Red wine and water
- 8 cups Vegetable broth
- 2 28-ounce cans Tomatoes, chopped
- 1/8 teaspoon Cinnamon
- 1 teaspoon Cocoa
- 1 teaspoon Dijon-style mustard
- 1 Each: 15-ounce Can Chickpeas and Black Beans, drained
- 1 Each: Small zucchini, yellow squash, and crown of broccoli, large dice
- 1 teaspoon Red wine vinegar
- 1 teaspoon Sugar
- 2 Limes, quartered, for garnish
- 2 cups Tortilla Chips, garnish
- Heat olive oil and crushed red pepper over medium flame in a 10-quart soup pot for one minute. Add onions, celery, carrots, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes or until softening. Add garlic, bell peppers, eggplant, mushrooms, and potatoes. Season with chili powder, oregano, and basil. Cook, stirring, for 10-15 minutes or until nearly tender. Add wine and stir up bits at the bottom of the pot.
- Add water, vegetable broth, and tomatoes. Season with cinnamon, cocoa, and mustard; stir well. Stir in chickpeas, beans, zucchini, yellow squash, and broccoli. Bring to a boil, reduce to simmer, and cook another 5 minutes or until squashes and broccoli are just becoming tender. Add wine vinegar and sugar. Taste and adjust seasonings. Serve hot garnished with lime wedges and tortilla chips.
- Note: Gluten-Free--Check labels for spices, tomatoes, vegetable stock, beans, mustard, vinegar, and tortilla chips before using.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas