Dinner Tonight

I borrowed the title from 'Cooking Light' - it's the title for their quick and easy recipes at the back of the magazine.

This was certainly quick and easy - it's just slightly adapted from the Joy of Cooking - (in that it has no chicken in it - we used 'chick' peas instead - oh fer funny!):

Joy of Cooking 'Chick pea' Cacciatore 4 servings

Cacciatore means "hunter's style" in Italian - so a vegan version is needed...

Heat 3 Tablespoons of Olive Oil in a large heavy skillet over medium high heat until shimmery and fragrant:

Add:
1 cup chopped onions
1 bay leaf
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1 teaspoon minced fresh sage leaves, or 1/2 teaspoon dried, crumbled

Cook stirring until the onions are golden brown, about 5 minutes. Add:
1 large clove minced garlic

Cook about 30 seconds more being careful not to brown the garlic. Pour in:
1/2 cup dry red or white wine

Cook over medium-high heat until all the wine is evaporated. Add:
1 can whole tomatoes with juice, crushed with your hands
1 can chick peas drained and rinsed
3/4 cup water or vegetable broth

Reduce the heat to low, cover and simmer gently for 25 minutes. Add:

1/2 cup oil cured black olives
8 ounces of mushrooms sliced

Cook, covered, for 10 minutes. Uncover the pan and boil the pan juices over high heat until slightly thickened. Taste and adjust the seasonings.