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Ingredients :
400 g chick peas
400 g tomatoes, chopped into wedges
2 tbsp olive oil
1 celery stick, chopped
1 carrot, chopped
1 onion, chopped
3 cloves garlic, chopped
100 g shallots, cut into wedges
3 tbsp Chinese white wine
10 ml dried oregano
400 g cannellini beans
Salt and freshly ground black pepper to taste
2 tbsp chopped parsley
Method :
Heat the wok, add the oil and saute the celery, onion, garlic, and carrot until
they are
soft but not brown. Ensure they are not burnt. Add the shallots and fry until just golden. Add the
wine and cook for 2 minutes or until it has evaporated. Stir in the tomatoes
wedges and oregano. Bring to a simmer. Then add in the chick peas and
cannellini beans
and simmer gently for about 15 minutes or until the sauce becomes thick. Season to
taste with the salt and black pepper. Serve sprinkled with the parsley.
Best eaten with boiled white rice. |