This is a very flavourful recipe. We attempted 4 servings but ended up with way more food because we added diced red pepper and cubed chicken seasoned with Italian seasoning, red pepper flakes, liquid smoke, and worcestershire sauce.
We added 1/2 a tsp of ras El hanout seasoning and will probably use more next time. I will also only use a 1/4 cup of parsley (or skip it all together). We measured the tomatoe puree with our heart until it was "saucy enough."
We used other's recommendation to cut up the sun dried tomatoes (ours were in oil with Italian herbs and we might cut the amount in half next time) and we cooked 12 ozs of mushrooms and 10ozs of halved cherry tomatoes together with the onions and garlic for 6/10 minutes. We didn't want them getting too squishy.
We didn't use the lemon juice...I don't feel like it took anything away from the dish.
Took us longer than 30 minutes but it was filling and very good. Give this one a try and don't be afraid to make it your own!
