Ingredients

¾ cup tomato paste

¼ cup extra virgin olive oil

½ cup raw sugar

¾ cup red wine

4 tablespoons soy sauce

3 cloves crushed garlic

5cm (2”) grated ginger

Directions

STEP 1 - Combine all the above ingredients. Allow to stand for a few hours.

Ingredients

1 x 400g tin chickpeas/garbanzos (drain and rinse) or 1 cup cooked chickpeas

2 cups sliced carrots – 1 cm thick

2 cups sliced zucchinis – 2 cm thick

Directions

STEP 2 - Combine vegies, chickpeas and sauce in baking dish with lid – I like to use a pottery dish. Cook at 180°C/360°F for 30 minutes. Then check if vegies are cooked. Cook for a further 15 minutes if vegies are not ready.

Serve - with brown rice.  Put lots of the sauce on the rice - it is delicious.

Tip – You can add in firm tofu if you like tofu  (will be protein meal for food combining).

Tip – This was originally a recipe for chicken but works well as a vegetarian recipe.