Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 2 \N | Garlic cloves |
| 1 cup | Chopped onions |
| 2 \N | Celery stalks cut into 1/2 pieces |
| 2 \N | Carrots; cut into discs |
| 2 mediums | Parsnips; cut into discs |
| 1 large | Potato; cubed Tomato juice, plus: Water |
| ½ cup | Chopped parsley |
| 1 teaspoon | Marjoram or oregano |
| \N \N | Salt and pepper; to taste |
| 1 can | Chickpeas; drained |
| 2 cups | Shredded cabbage (optional) |
Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes.
Serves 6. From Claire Hopley- Amherst Bulletin- 1-29-93 Posted by Pat Buttons in Intercook