Chunky vegetable stew with chickpeas

6 servings

Ingredients

QuantityIngredient
2tablespoonsOil
2Garlic cloves
1cupChopped onions
2Celery stalks cut into 1/2 pieces
2Carrots; cut into discs
2mediumsParsnips; cut into discs
1largePotato; cubed Tomato juice, plus: Water
½cupChopped parsley
1teaspoonMarjoram or oregano
Salt and pepper; to taste
1canChickpeas; drained
2cupsShredded cabbage (optional)

Directions

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