Vegetables Provencal

Serves 6
1 sweet onion, sliced
2 Leeks, sliced
3-4 cloves of garlic, crushed or chopped
1 Red bell pepper, sliced
1 Green bell pepper, sliced
1 Yellow bell peppper sliced
12 oz Zucchini, sliced
14 oz can chopped tomatoes
2 tbls Ruby port (can use red wine also)
2 tbls Tomato paste
1 tbls ketchup
14 oz Can of Chickpeas
1 cup Pitted Black or Kalamata olives
3 tbls Chopped mixed fresh herbs ( I just used a pasta mix I found at the local grocery)
Salt and Pepper to taste.

1, put the onion,leeks, garlic,peppers and zucchini in a large saucepan.
2. Add the tomatoes, port, tomato paste, and ketchup and mix well.
3. Rinse and drain the chickpeas and add to the pan.
4. Cover, bring to a boil and simmer gently for 20-30 minutes, stirring occasionally, until the vegetables are cooked and tender but not overcooked.
5. Remove the lid and increase the heat slightly for the last 10 minutes of cooking time, to thicken the sauce, if you like.
6. Stir in the olives and herbs and season with salt and pepper. Serve immediately and garnish with some fresh chopped herbs.

The original recipe called for 8 oz of mushrooms slices as well, since I'm not a mushroom fan I've omitted them.

Number of Servings: 6

Recipe submitted by SparkPeople user MEDUSA1977.