Title: Vegetable pasta sauce
 Categories: Pasta, Sauces and, Vegetables, Vegetarian
      Yield: 1 Servings
 
      1 cn Garbanzo Beans -- drained
           And rinsed
      2 cn Plum Tomatoes -- (28 oz.
           Each)
      1 lg Yellow Onion -- chopped
      4    Cloves Garlic -- minced
      1 ts Olive Oil
      1 c  Dry Red Wine
      1 tb Tomato Paste
      1 lg Zucchini -- scrubbed &
           Chopped
    1/2 lb Mushrooms -- washed &
           Sliced
    1/2 c  Fresh Parsley -- chopped
    1/4 c  Fresh Basil -- minced -or-
      4 ts Dried Basil
    1/4 c  Fresh Oregano -- minced
           Or-
      1 tb Dried Oregano
      1    Carrot -- grated
      1 ts Salt
      1 ts Fresh Ground Black Pepper
    1/4 ts Dried Hot Red Chilies --
           Crushed (or to taste
 
  In a large pot, saut the onion and garlic in the olive oil (put the
  onion in first, and add the garlic when the onion starts to look a
  little translucent) for about 10 minutes.
  
  Run the garbanzo beans and tomatoes through a blender or food
  processor until they are finely chopped, but not smooth.
  
  Add all the ingredients to the pot, and simmer, uncovered, for 45
  minutes to an hour, stirring occasionally.
  
  This sauce is great over all sorts of pasta.
  
  Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly
  Delights Cookbook
  
  20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.
  
  My changes were to increase the garlic, substitute a grated carrot
  for the honey, add oregano and mushrooms, and use another can of
  tomatoes rather than fresh tomatoes, and retain the texture of
  chopped vegetables by blending only the tomatoes and garbanzos.