Spaghetti With Chunky Tomato Sauce

8oz (2 cups) sliced white mushrooms
1 red bell pepper, cut into chunks
1 large leek, white part only, cut into chunks
2 Tbs olive oil
3 cloves garlic, minced
2 Tbs dried oregano
2 tsp dried thyme
1/4 tsp red pepper flakes
2 15oz cans diced tomatoes
1 15oz can chickpeas, rinsed and drained
1/4 cup red wine
8 cups baby spinach leaves
8oz spaghetti

1) Place mushrooms, bell pepper, leek and garlic in bowl of food processor. Pulse until ingredients are coarsely chopped.
2) Heat oil in large saucepan or stockpot over medium-high heat. Add mushroom mixture, and season with salt and pepper. Cook 3 to 5 minutes, or until vegetables are softened and most of liquid has evaporated. Stir in oregano, thyme and red pepper flakes, and cook 30 seconds, or until fragrant. Add tomatoes, chickpeas and wine.
3) Cover, and simmer 20 minutes, stirring occasionally. Add spinach, and cook 3 to 5 minutes more, or until spinach has wilted.
4) Meanwhile, cook spaghetti according to package directions. Serve spaghetti topped with sauce.

Review: I wasn’t very successful with the pulsing until coarsely chopped. I managed to get pureed, and it took quite a bit of doing to get all of the vegetables chopped down. Unfortunately, the puree looked like regurgitated food (which Mike kindly pointed out). When mixed with the rest of the ingredients, it looked like a decent sauce, so it can be saved!! It was yummy and very flavorful.