3 tablespoons cold pressed olive oil
1 large onion or 3 cloves garlic, chopped
6 cloves of garlic, chopped
1/2 green pepper, chopped
15 oz. can garbanzo beans, drained and 15 oz. can red
kidney beans, drained or 1-1/2 pound chicken breasts,
cut into 3/4 inch pieces
2 stalks of celery, diced
1 large bay leaf
1 teaspoon basil
1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 teaspoon parsley
1/2 teaspoon sea salt
15 oz. tomato puree
2 cups water
Heat oil (high-medium) in deep sauté pan. Sauté onion for 10 minutes or until brown.
Add garlic and green pepper, and continue cooking for another 5 minutes.
Add all other ingredients and continue cooking for 10 minutes.
Serves 2 to 4 people.
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