Chunky vegetable stew with chickpeas

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

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