Chick Pea and Tomato Casserole Recipe

Ingredients : Serves 4

30 ml/2 tbsp olive oil 1 celery stick, chopped 1 carrot, chopped 1 onion, chopped 2 garlic cloves, chopped 100 g/4 oz shallots, cut into wedges 45 ml/3 tbsp dry white wine 400 g/14 oz/1 large can tomatoes, chopped 10 ml/2 tsp dried oregano 400 g/14 oz/1 large can of chick peas (garbanzos), drained 400 g/14 oz/1 large can of cannellini beans Salt and freshly ground black pepper 15 ml/1 tbsp chopped parsley

Method : Heat the oil and fry (saute) the celery, carrot, onion and garlic until soft but not brown. Add the shallots and fry until just golden. Add the wine and cook for 2 minutes until it has evaporated. Stir in the tomatoes and oregano and bring to a simmer, then stir in the chick peas and beans and simmer gently for about 15 minutes until the sauce is thick. Season to taste and serve sprinkled with the parsley.