Ingredients
- Drizzle of olive oil
- 2 cloves garlic, crushed
- 2 medium white onions, roughly chopped
- 12 large white mushrooms
- 2 medium leeks, white parts only
- 50g chopped thyme
- 150g cherry tomatoes
- 1 x 400g tin chickpeas, drained and rinsed under cold water
- 1tbs ground turmeric
- 1tsp crushed red chillies
- 1tsp paprika
- 350ml dry white wine
- 2 x 400g tins chopped tomatoes
- 50g tomato purée
- Salt and ground white pepper to taste
- 50g sliced fresh basil
- 50g chopped fresh tarragon
Heat a heavy-based non-stick pot. Add the oil, garlic and onions and season well. Sweat this mixture without it colouring, then add the mushrooms, leek and thyme. Cook until the leeks soften. Add the fresh cherry tomatoes and chickpeas. Cook for three minutes or until the tomatoes burst a little.
Now add the turmeric, chillies and paprika. Mix well. Add the wine and reduce by half. As soon as it has reduced by half, add the chopped tomatoes and puree. Season and taste.
Place on a medium heat and slowly cook for approximately 50 minutes.
What you’re looking for is the occasional bubble from the sauce. Not too rapid, not too slow. When it has reached the desired consistency, add the sliced fresh basil and chopped tarragon and serve.
