End Of Pay Month Stew

• 2 tablespoons Olive Oil
• 1 small onion
• 2 garlic cloves, crushed
• 1 tablespoon fresh thyme leaves
• 1 carrot, diced
• 1 zucchini, chopped
• 2 x 400ml can chopped tomatoes
• 2 bay leaves
• Sea salt
• 1 1/2 tablespoons red wine vinegar
• 1/4 cup white wine
• 1 x 400g can of chickpeas, rinsed
• 1 x 400g can of borlotti beans, rinsed
• crusty bread to serve
• dollop of greek yoghurt
• chopped parsley (optional)

1. Place a casserole dish over medium heat. Add olive oil, onion, garlic and thyme and cook for 3 minutes, or until onion is starting to soften, but not brown.
2. Add carrot and zucchini and continue to cook for 5 minutes. Add canned tomatoes to the dish along with bay leaves, sea salt, chilli flakes, red wine vinegar and white wine. Cook for 10 minutes until starting to thicken. Add rinsed and drained chickpeas and borlotti beans and cook for a further 15 minutes.
3. Divide stew into bowls, dollop with a spoonful of yoghurt, sprinkle with parsley and serve with crusty bread.

olive oil, onion, garlic, thyme, carrot, zucchini, tomatoes, bay leaves, salt, red wine vinegar, white wine, chickpeas, borlotti beans, crusty bread, greek yoghurt, parsley

Taken from food52.com/recipes/25900-end-of-pay-month-stew (may not work)