Soya Bean & Chicken Pasta Sauce

• 12 cup dried soya beans
• 14 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 500 g chicken fillets, cubed 1-inch
• 1 teaspoon dried oregano
• 14 teaspoon ground pepper
• 3 large button mushrooms
• 500 g tomato puree (passata de pomodoro)
• 1 12 tablespoons tomato paste
• 1 stick celery
• 1 medium eggplant, cubed
• 1 teaspoon dried marjoram
• 1 cup walnuts, finely chopped
• salt (to season, optional for those with heart conditions)

1. Soak soya beans in plenty of water for 4 hours or overnight then drain well.
2. Put in a saucepan, cover generously with water and simmer for 2 hours.
3. Heat olive oil in a large saucepan and saute onion and garlic until golden.
4. Add chicken and cook, stirring frequently, until just cooked through.
5. While chicken is cooking, sprinkle over oregano, marjoram and pepper so it is cooked into the chicken.
6. Add mushrooms and cook until just soft.
7. Add tomato puree and sauce, stirring to mix through.
8. Bring to the boil.
9. Add celery, eggplant and drained cooked soya beans thoroughly stir through.
10. Cover and simmer for 30 minutes or until eggplant is cooked through.
11. Just prior to serving, mix in chopped walnuts and serve with pasta.

soya beans, olive oil, onion, garlic, oregano, ground pepper, button mushrooms, tomato paste, celery, eggplant, marjoram, walnuts, salt

Taken from www.food.com/recipe/soya-bean-chicken-pasta-sauce-372224 (may not work)