1 onion, sliced
2 leeks, sliced
2 garlic cloves, crushed
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
350g/12 oz courgettes, sliced
225g/8 oz/3 cups mushrooms, sliceed
400g/14 oz can chopped tomatoes
30ml/2 tbsp ruby port or red wine
30ml./2 tbsp tomato puree
400g/14 oz can chick peas
115g/4 oz/1 cup stoned black olives
45ml/3 tbsp chopped fresh mixed herbs
salt and freshly ground black pepper
chopped fresh mixed herbs, to garnish
Put the onion, leeks, garlic, red, yellow and green peppers, courgettes and mushrooms into a large pan.
Add the tomatoes, port or red wine, tomato puree, to the saucepan and mix all the ingredients together well.
Rinse and drain the chick peas and add to the pan. Stir to mix.
Cover bring to the boil then reduce the heat and simmer the mixture gently for 20-30 mins, until the vegetables are cooked and tender but not overcooked, stirring occasionally.
Remove the lid of the saucepan and increase the heat slighty for the lat 10 mins of the cooking time, to thicken the sauce, if you like.
Stir in the olives, herbs and seasoning. Serve either hot or cold, garnished with chopped mixed herbs.