This was taken out of the book “The Complete Idiot’s Guide to Natural Magick” by Miria Liguana and Nina Metzner. If you like this recipe, please buy the book.
This dish produces a rich tomatoey sauce that aspires to a Russian heritage. Serve it over wide, flat egg noodles or fettuccini.
- 2 tbsps olive oil
- 1 cup fresh parsely, chopped
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 sweet bell pepper, finely chopped
- 1 carrot, grated
- 1 zucchini, grated
- 4 cups ripe tomatoes, chopped
- 3/4 cup water (or vegetable stock)
- 1 bay leaf
- 2/3 cup sliced carrots
- 2/3 cup sliced zucchini
- 1/2 cup peas
- 2/3 cup cauliflower, broken into small pieces
- 1 cup cooked garbanzo beans (cook the day before according to package directions)
- 1/2 cup sour cream
- Salt and pepper to taste
In a large Dutch oven, heat the olive oil. Add the parsley and dried herbs, and sauté for about 30 seconds to release their aromas. Add bell pepper, grated carrots, and grated zucchini, and sauté for about 7 minutes more. Add tomato, water, and bay leaf. Cover and simmer over very low heat for 2 to 2 1/2 hours, stirring occasionally.
Steam carrots, zucchini, peas, and cauliflower until tender. Stir them, along with cooked garbanzo beans, into the sauce. Heat until piping hot. Add sour cream and salt and pepper to taste. Serve over pasta. Serves 4-6.