Vegetable Pasta Sauce

• 1 can chickpeas (garbanzo beans) drained, and rinsed
• 2 cans italian plum (roma) tomatoes
• 1 large yellow onion
• 4 Cloves garlic minced
• 1 teaspoon olive oil
• 1 cup red wine dry
• 1 tablespoon tomato paste
• 1 large zucchini scrubbed and chopped
• 1/2 pound mushrooms washed, and sliced
• 1/2 cup parsley leaves fresh, chopped
• 1/4 cup basil fresh. minced, or 4 ts dried basil
• 1/4 cup oregano fresh, minced, or 1 tb dried oregano
• 1 each carrots grated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon red chili peppers hot, crushed

1. In a large pot, saute 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.
2. Run the garbanzo beans and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
3. Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes to an hour, stirring occasionally.

chickpeas, italian plum, yellow onion, garlic, olive oil, red wine, tomato paste, zucchini, mushrooms washed, parsley, basil, oregano, carrots, salt, black pepper, red chili peppers

Taken from recipeland.com/recipe/v/vegetable-pasta-sauce-41886 (may not work)