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Categories:
soya beans olive oil onion garlic oregano ground pepper button mushrooms tomato paste celery eggplant marjoram walnuts salt
Viewed: 22 - Published at: 8 years agoIngredients
- 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)
Method
- Soak soya beans in plenty of water for 4 hours or overnight then drain well.
- Put in a saucepan, cover generously with water and simmer for 2 hours.
- Heat olive oil in a large saucepan and saute onion and garlic until golden.
- Add chicken and cook, stirring frequently, until just cooked through.
- While chicken is cooking, sprinkle over oregano, marjoram and pepper so it is cooked into the chicken.
- Add mushrooms and cook until just soft.
- Add tomato puree and sauce, stirring to mix through.
- Bring to the boil.
- Add celery, eggplant and drained cooked soya beans thoroughly stir through.
- Cover and simmer for 30 minutes or until eggplant is cooked through.
- Just prior to serving, mix in chopped walnuts and serve with pasta.
